Smoky tomato catsup

Yield: 24 Servings

Measure Ingredient
5 pounds Tomatoes; coarsely chopped
(or 3 28-oz cans crushed tomatoes)
1 large Onion; finely chopped
1 Poblano chili; finely chopped
2 Jalapeno; coarsely chopped
2 Dried chipotle chilies
½ cup Cider vinegar
1 cup Brown sugar
1 teaspoon Celery seed
1½ teaspoon Mustard seed
1 teaspoon Pepper
1½ teaspoon Salt

Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1½ hours, stirring occasionally until vegetables are soft and sauce is reduced by ¼. Puree in food processor.

Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red.

Store in refrigerator for up to 1 month. Freeze for longer storage or can.

ORIGINATOR Above SUBMITTED BY Grace Wagner (wgmm@...) DATE September 9, 1996

Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 10:19:18 -0400 From: Grace Wagner <wgmm@...>

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