Smoky Tomato Catsup
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 and 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 or freeze.
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