posted by Mimi Hiller 06-05-99 10:38 AM
Smoky Tomato Ketchup
5 pounds tomato -- coarsely chopped (or 3 28 oz. cans crushed)
1 large onion -- finely chopped
1 poblano chili -- finely chopped
2 jalapenos -- coarsely chopped
2 dried chipotle chilies -- or canned
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon cayenne
1 teaspoon black pepper
1 1/2 teaspoons salt
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 an sauce is reduced by 1/4. Puree in food processor.
Strain through a sieve into a clean pot (for a chunkier catsup, don't strain). 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.