Recipe: Smoky Tomato Catsup (food processor)

SMOKY TOMATO CATSUP

"I find that living a low-fat lifestyle has caused me to crave spicy foods. I think it is my compensation for the lack of fat. Here's a truly great recipe for catsup. I make the whole recipe and can it (makes about 6 half pints), keep a few and give the rest to friends. I have several friends who come to me every couple of months asking for more."

5 pounds tomatoes, coarsely chopped (or 3 cans (28 oz. each) crushed tomatoes)
1 large onion, finely chopped
1 poblano chile pepper, finely chopped
2 jalapeno peppers, coarsely chopped
2 dried (or canned) chipotle chilies*
1/2 cup cider vinegar
1 cup packed brown sugar
1 teaspoon celery seed
1 1/2 teaspoons mustard seed
1/4 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1 1/2 teaspoons 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 and 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.

*A Chipotle chilie is a smoked red jalapeno and they can be found in cans in the Mexican section of most major grocery stores. I smoke my own. They are the key to this recipe so don't omit them!

Source: Mardi Wetmore, 1990's