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| Smoky Tomato Catsup Recipe |
Category: Sauce
Rating:
N/A
Servings: 24
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Ingredients
5 lb tomatoes; coarsely chopped
1 (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
1/2 cup cider vinegar
1 cup brown sugar
1 teaspoon celery seed
1 1/2 teaspoon mustard seed
1 teaspoon pepper
1 1/2 teaspoon salt
Cooking Directions:
Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft and sauce is reduced by 1/4. 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@main.citynet.net) DATE September 9, 1996 Posted to EAT-L Digest 08 Sep 96
sauce
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