Smoky tomato catsup
24 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>