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 | 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 |
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