Smoky tomato ketchup

1 Servings

Ingredients

QuantityIngredient
5poundsRipe tomatoes, coarsely chopped -or-
3cans(28 ounce) crushed tomatoes
1largeOnion, finely chopped
1largePoblano chili finely chopped
2Jalapeno chilies coarsely chopped
2Dried or canned chipotle chilies
½cupCider vinegar
1cup(packed) brown sugar
1teaspoonCelery seed
teaspoonMustard seed
¼teaspoonCayenne
1teaspoonBlack pepper
teaspoonSalt

Directions

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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