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Recipe Categories : | Mexican
| Chili | Hot
& Spicy | Condiments |
Sauces | MAIN
INDEX |
Makes : 2 cups
Ingredients :
- 5 lb ripe tomatoes, coarsely chopped
- 1 large onion, finely chopped
- 1 large poblano chili, stemmed, seeded, and finely chopped
- 2 jalapeño chilies, stemmed and coarsely chopped
- 2 dried or canned chipotle chilies, stemmed
- ½ cup cider vinegar
- 1 cup (packed) dark brown sugar
- 1 tspn celery seed
- 1½ tspn mustard seed
- ¼ tspn cayenne
- 1 tspn black pepper
- 1½ tspn salt
Preparation and Cooking Instructions :
- Combine all the ingredients in a large, nonreactive pot and bring
to the boil over a medium heat. Reduce the heat and simmer for 1½
hours, stirring occasionally, until the vegetables are completely sot
and the sauce is reduced by a forth.
- Puree the sauce in a food processor or food mill. Strain trough a
sieve into a clean pot. Bring to a boil over medium-low heat and simmer
for 1 hour, or until quite thick and dark brownish red. chill before
using. This can be refrigerated for several weeks or frozen for longer
storage.
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