Smoky tomato ketchup

1 Servings

Quantity Ingredient
5 pounds Ripe tomatoes, coarsely chopped -or-
3 cans (28 ounce) crushed tomatoes
1 large Onion, finely chopped
1 large Poblano chili finely chopped
2 Jalapeno chilies coarsely chopped
2 Dried or canned chipotle chilies
½ cup Cider vinegar
1 cup (packed) brown sugar
1 teaspoon Celery seed
1½ teaspoon Mustard seed
¼ teaspoon Cayenne
1 teaspoon Black pepper
1½ teaspoon Salt

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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. Strain through a sieve into a clean pot. 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. This stuff is great on burgers, sandwiches and for dipping potatoes.

Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@...> Date: Sat, 7 Sep 1996 19:04:15 -0700

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