Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Tomatoes; cored and quartered |
| 2 \N | Anaheim chiles; stemmed and seeded |
| 1 large | Onion; quartered |
| 1 \N | 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