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

Instructions

Combine all ingredients in a large non-reactive 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.

Back to all Recipes