*  Exported from CookWorks for MasterCook II  *

                        Smoky Tomato Catsup

Recipe By     :
Serving Size  : 24  Preparation Time: 0:00

Amount   Measure              Ingredient -- Preparation Method
-------- -------------------- --------------------------------
 5       lb                   Tomato -- coarsely chopped -OR-
84       oz                   Crushed tomatoes (3 cans)
 1       lg                   Onion -- finely chopped
 1                            Poblano -- finely chopped
 2                            Jalapenos -- coarsely chopped
 2                            Chipotle chilies
   1/2   c                    Cider vinegar
 1       c                    Brown sugar -- packed
 1       ts                   Celery seed
 1 1/2   ts                   Mustard seed
   1/4   ts                   Cayenne
 1       ts                   Black pepper
 1 1/2   ts                   Salt

Combine all ingredients in a large nonreactive pot and bring to a
boil over medium eat. Reduce heat and simmer 1-1/2 hours, stirring
occasionally until vegetables are soft an sauce is reduced by 1/4.
Puree in food processor. Strain through a sieve into a clean pot (for
a chunkier catsup, don't strain). 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 or can.


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