Mild chile sauce

Yield: 4 Servings

Measure Ingredient
3½ pounds Tomatoes; cored and quartered
2 Anaheim chiles; stemmed and seeded
1 large Onion; quartered
1 Clove garlic; peeled
¾ cup Sugar
1 tablespoon Salt
1½ cup Cider vinegar
¾ teaspoon Ground cinnamon
¾ teaspoon Ground cloves
½ teaspoon Ground ginger

In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1½ hours). Let cool. Makes 1 quart.

Busted by Christopher E. Eaves <cea260@...> NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@... or garhow@...

Recipe by: rec.food.cooking - Stephanie da Silva Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 17, 98

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