Smoky Tomato Ketchup

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Smoky Tomato Ketchup

 

5 lbs. ripe tomatoes, coarsely chopped

1 large onion, finely chopped

1 large poblano chili, finely chopped

2 jalapeno chili coarsely chopped

2 chipotle chiles, dried or canned

1/2 cup cider vinegar

1 cup brown sugar, packed

1 tsp. celery seed

1 1/2 tsps, mustard seed

1/4 tsp. cayenne pepper

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. 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.

 

 

 

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