*  Exported from CookWorks for MasterCook II  *
 
 			Smoky Tomato Catsup
 
 Recipe By     : *  Exported from  MasterCook II  *
 Serving Size  : 24
 Preparation Time: 0:00
 
 
 Amount   Measure              Ingredient -- Prep
 -------- -------------------- ------------------
 5        pounds               tomato -- coarsely chopped (or 3 28 oz. cans
 crushed
 1                             large onion -- finely chopped
 1                             poblano chili -- finely chopped
 2                             jalapeno -- coarsely chopped
 2                             dried chipotle chilies -- or canned
 1/2      cup                  cider vinegar
 1        cup                  packed brown sugar
 1        teaspoon             celery seed
 1 1/2    teaspoons            mustard seed
 1/4      teaspoon             cayenne
 1        teaspoon             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 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.
 
      - - - - - - - - - - - - - - - - - -