Yield: 24 Servings
|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|
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@...>