[CH] Ancho and smokey Ketchup

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                     *  Exported from  MasterCook  *

                              ANCHO KETCHUP

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    ancho peppers -- seeded and stemmed
     1/2                white onion -- diced
   5      cloves        garlic -- minced
   6      cups          water
   5      teaspoons     brown sugar -- packed
   2      tablespoons   ground cumin
   2      cups          tomato paste
                        Kosher salt -- to taste
                        fresh ground pepper -- to taste

Place peppers, onion, garlic in lg. saucepan; cover w/water. Bring to a boil
over high heat; simmer 15 min. or till peppers have absorbed some liquid &
are soft. Remove peppers, onion, garlic w/slotted spoon; transfer to food
processor or blender. Add brown s
ugar, cumin, tomato paste & 1 cup of the liquid peppers were cooked in.
Puree, adding more pepper liquid till you reach the desired consistency.
Adjust seasoning w/salt, pepper, & more brown sugar if desired. Spoon
ketchup into glass container; store in fridg
e till ready to use.

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                     *  Exported from  MasterCook  *

                          SMOKEY TOMATO KETCHUP

Recipe By     :
Serving Size  : 115  Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      28 oz. cans   tomatoes (or 5 lbs. fresh) -- coarsely chopped
   1      large         onion -- finely chopped
   1                    poblano peppers (or green bell) -- finely chopped
   2                    jalapeno chile pepper -- coarsely chopped
   2                    chipotle pepper
     1/2  cup           cider vinegar
   1      cup           brown sugar, packed
   1      teaspoon      celery seed
   1 1/2  teaspoons     mustard seed
     1/4  teaspoon      cayenne pepper
   1      teaspoon      black pepper
   1 1/2  teaspoons     salt

Combine all ingredients in lg. non-reactive pot; bring to boil over med.
heat.  Reduce heat & simmer 1 1/2 hrs., stirring occasionally till veggies
are soft & sauce is reduced by 1/4.  Puree in food processor.  Strain
through a sieve into a clean pot.  Bring
to a boil over med.-low heat & simmer (partially covered to prevent
splatters) for 1 hr. or till quite thick & dark brownish red.  Store in
refrigerator up to 1 mo.  Freeze for longer storage.

Great on burgers, sandwiches & for dipping potatoes.

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