Preserving: The following recipe makes the best catsup you will ever eat. I made a by Recipe Cottage

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


	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.