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CATEGORY CUISINE TAG YIELD
Grains Sauces 24 Servings

INGREDIENTS

5 lb Tomatoes; coarsely chopped
(or 3 28-oz cans crushed tomatoes)
1 lg Onion; finely chopped
1 Poblano chili; finely chopped
2 Jalapeno; coarsely chopped
2 Dried chipotle chilies
1/2 c Cider vinegar
1 c Brown sugar
1 ts Celery seed
1 1/2 ts Mustard seed
1 ts Pepper
1 1/2 ts Salt

INSTRUCTIONS

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
Date:    Mon, 9 Sep 1996 10:19:18 -0400
From:    Grace Wagner <wgmm@MAIN.CITYNET.NET>

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