| 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”