Kicky Chipotle Catsup

 

[image error]

 

Some summers we're blessed with so many tomatoes, we struggle with how to use them all.  We've never been a fan of catsup.  Sugar and tomatoes seemed like a totally unnecessary combination, but met one summer with some free time and a bountiful harvest we worked up this recipe.

It makes a perfect dipping sauce if you decide to use our Potatoes Newman recipe to create some tasty hors d'oeuvres.  Salty and sweet can't be beat.

 

Kicky Chipotle Catsup

(Will make about a pint)

Ingredients

1 cup apple cider vinegar

1/2 teaspoon of Vietnamese cinnamon

1 teaspoons whole cloves

1 teaspoon celery seed

8 pounds tomatoes

1 medium onion, chop

1/2 teaspoon ground chipotle

1 cup sugar

1/4 cup lemon juice

2 teaspoons salt

 

Instructions

1 In a small sauce pan combine the vinegar, cinnamon, cloves, and celery seed. Bring to boiling. Remove from heat; cover and let stand.

2 Wash, core, and quarter tomatoes; drain in colander, discarding liquid.

3 Place tomatoes in a large pot or kettle. Stir in onion and chipotle. Bring to boiling. Cook, uncovered, for 15 minutes, stirring occasionally.

4  Put tomato mixture through food mill or coarse sieve. Discard seeds and skins.

5 Stir sugar into tomato mixture. Bring to boiling; reduce heat. Simmer briskly, uncovered, for 1 1/2 to 2 hours or until mixture is reduced to half

6 Strain vinegar mixture into tomato mixture; discard spices. Stir in lemon juice and salt.

7 Simmer about 30 minutes or until desired consistency, stirring often. If you want a smoother consistency, you can use a hand-held mixer to blend.

(Heat seal in smaller jars for later use)