Yield: 4 Servings
|3½ pounds||Tomatoes; cored and quartered|
|2||Anaheim chiles; stemmed and seeded|
|1 large||Onion; quartered|
|1||Clove garlic; peeled|
|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