| 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>
A Message from our Provider:
“Jesus: He’s holding your atoms together”