| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 1 | Servings | |
INGREDIENTS
| 5 | lb | Ripe tomatoes, coarsely chopped -or- |
| 3 | cn | (28 ounce) crushed tomatoes |
| 1 | lg | Onion, finely chopped |
| 1 | lg | Poblano chili finely chopped |
| 2 | Jalapeno chilies coarsely chopped | |
| 2 | Dried or canned chipotle chilies | |
| 1/2 | c | Cider vinegar |
| 1 | c | (packed) brown sugar |
| 1 | ts | Celery seed |
| 1 1/2 | ts | Mustard seed |
| 1/4 | ts | Cayenne |
| 1 | ts | Black pepper |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
URL : http://www.lowfatlife.com/condime.htm 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. Strain through a sieve into a clean pot. 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. This stuff is great on burgers, sandwiches and for dipping potatoes. Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@CRIS.COM> Date: Sat, 7 Sep 1996 19:04:15 -0700
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”