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LOCATION: Recipes >> Preserving >> The following recipe makes the best catsup you will ever eat. I made a

Print this Recipe    The following recipe makes the best catsup you will ever eat. I made a

batch for Christmas presents and everyone demanded the recipe.

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.
--
Come visit my Low-Fat Lifestyle Forum home page at:
http://www.wco.com/~mardiw/lowfat.htm. Low-fat cooking and eating
tips and lots of low-fat recipes.

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