Recipe Archives->Preserving->Hot Smokey Ketchup

 
Hot-Smokey Catsup
  
5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed tomatoes)
1 large onion, finely chopped
1 large 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 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. 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 and sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot
(I skipped this direction since I liked the consistency it was at
that point). 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.

Printable version: hot-smokey-ketchup.txt.