Ingredients: |
Ingredients: 4 pounds tomatoes 2 Tbs olive oil 2 yellow onions, coarsely chopped 4 cloves garlic, crushed 1 Tbs ground coriander 1/2 tsp ground allspice 1/2 cup (4 oz) cider vinegar 2/3 cup firm packed brown sugar 1 can (7oz) chipotle chilies in adobo sauce Salt to taste
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Directions: |
Directions:1. Blanch, peel and core tomatoes, then cut into chunks. In a large non reactive saucepan over medium heat, warm olive oil. Add onions and cook until translucent, about 5 minutes. Add garlic, coriander, and allspice and cook until fragrant, about 2 minutes longer. Add tomatoes, vinegar and sugar and cook, uncovered, stirring occasionally until tomatoes are tender, about 30 minutes.
2. Meanwhile, cut chilies in half ans seed to lessen the heat. Reserve the adobo sauce and chop chilies. When tomatoes are ready, stir in chilies and 1/4 cup (2oz) of the sauce. Let cool briefly.
3. Working in batches, transfer tomato mix to a blender, puree until smooth. Return puree to a pan and bring to a boil over high heat. Reduce the heat to med-low and simmer. stirring often, until thickened, about 20 minutes. Season with salt.
4. Ladle hot ketchup into jars, cap and seal after wiping rims clean. 1/4 headspace.
5. Process 15 minutes in boiling water bath. The sealed jars can stand in a cool dark place for up to a year. If any don't seal, store in fridge up to one month. |
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