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Full Online Book HomeLearning KitchenSauces - Smoky Tomato Ketchup
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Sauces - Smoky Tomato Ketchup Post by :dogears Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3158

Click below to download : Sauces - Smoky Tomato Ketchup (Format : PDF)

Sauces - Smoky Tomato Ketchup

5 pounds tomato -- coarsely chopped (or 3 28 oz. cans crushed)
1 large onion -- finely chopped
1 poblano chili -- finely chopped
2 jalapenos -- 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 heat. 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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1 tablespoon vegetable oil 1 large onion, thinly sliced 5 ripe or slightly over-ripe peaches, pitted and roughly chopped 1/4 cup brown sugar, packed 3 tablespoons molasses 2 tablespoons white sugar 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon ground allspice 1/2 cup white vinegar 2 tablespoons lemon juice (about 1/2 lemon) In a saucepan, heat the oil over high heat until hot but not smoking. Saute the onion slices over medium heat until transparent, about 5 minutes. Add the peaches and cook 4 minutes, stirring frequently. Add the remaining ingredients except the lemon juice and simmer over

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Spices: 3/4 tsp whole cloves 3/4 tsp. broken stick cinnamon 1/2 tsp. celery seen 1/2 cup vinegar Tomatoes: 4 pounds ripe tomatoes (about 24 plum tomatoes) 1/2 tbsp onion -- chopped 1/4 tsp red pepper 1/4 cup sugar substitute 2 tsp salt Measure spices and add to vinegar in a small saucepan. Cover, heat to a boil. Remove from heat and permit to steep while tomato mixture is prepared. Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. Add AS. Cook 45-60 minutes until mixture is half volume. Strain spiced vinegar mixture