| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Fixed | 4 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Tomatoes; cored and quartered |
| 2 | Anaheim chiles; stemmed and seeded | |
| 1 | lg | Onion; quartered |
| 1 | Clove garlic; peeled | |
| 3/4 | c | Sugar |
| 1 | tb | Salt |
| 1 1/2 | c | Cider vinegar |
| 3/4 | ts | Ground cinnamon |
| 3/4 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
INSTRUCTIONS
In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. Cook over low heat, stirring often, until thickened and reduced to 1 quart (about 1 1/2 hours). Let cool. Makes 1 quart. Busted by Christopher E. Eaves <[email protected]> NOTES : Mastercook formatted by Garry Howard, Cambridge, MA [email protected] or [email protected] Recipe by: rec.food.cooking - Stephanie da Silva Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 17, 98
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