Mild Chile Sauce
3 1/2 pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onoin, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each ground cinnamon and cloves
1/2 teaspoon ground ginger
In a large blender or food processor, whirl tomatoes, chiles, onion,
and garlic in batches until pureed. Pour into a 4-quart pan and
stir in sugar, salt, vinegar, cinnamon, cloves and ginger.
Cook over low heat, stirring often, until thickened and reduced to
1 quart (about 1 1/2 hours). Let cool. Makes 1 quart.