Name: Smoky Tomato Catsup
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

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man may be nourished… I saw that the most important thing I had to do was to give myself to the reading of the Word of God and to meditation on it.

George Muller

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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