1 Large Can of Tomato Puree - 16 oz or fresh puree
1/4 - 1/2 C brown sugar
3 Tbls Apple cider vinegar
1/4 tsp Cinnamon
1/4 tsp Mace
1/4 tsp Allspice
1/4 tsp Anise
1/4 tsp Mustard powder
1 medium Onion - pureed
2 Fresno chilis - pureed
1 tsp salt
1 clove Garlic - minced
1 tsp cilantro
1 tsp celery salt
dash of habanero tabasco
Instructions
In a processor puree onion and chilis.
In a deep pan, combine tomato, onions, garlic, spices and bring to a slow rolling boil for 30 minutes. Reduce heat to medium.
Add salt and vinegar and continue heating on medium heat, stirring occassionally while sauce thickens until desired consistency. This does take some time.
After removing from heat, push through sieve to remove pieces and put in a clean jar. Lasts about 3 months in the refrigerator or can it.
Serving
Suggestions
Serve as any condiment
Originally Submitted
2/16/2011
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