Hot Smokey Catsup

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    Hot Smokey Catsup

    5 lb 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 cup cider vinegar
    1 cup (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 no 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.

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