Yield: 1 Servings
Measure | 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 \N | Jalapeno chilies coarsely chopped |
2 \N | 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 |
URL :
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