Wednesday, July 7, 2010
1 med. sweet onion
1 T olive oil
28 oz can whole tomatoes, or fresh from the garden (skinned)
1/2 C apple cider vinegar
1/4 C brown sugar
1 t molasses, or honey
1/2 t cinnamon
1/2 t ground cloves
3 chipotle peppers in adobo sauce
salt to taste
On medium low heat cook onion in olive oil until tender and slightly brown.
Add tomatoes and their juices, crushing tomatoes. I used a potato masher.
Stir in the rest of the ingredients, bring to a boil and simmer for 1 hour, stirring occasionally.
After an hour puree the mixture, then continue to cook on low until desired thickness.
This was awesome...but a little spicy for me, so I added 1 C regular ketchup at the end.
Makes about 1 pint, refrigerate after cooling.
I got the recipe from "Homesick Texan", lots of good ideas...I hope you like spicy!
Kenneth likes mustard, me, not so much...but, this looks interesting
SWEET HOT MUSTARD
2 oz. dry mustard
1/2 brown sugar
1/4 c cider vinegar
1/4 c oil
1 t Worcestershire
1/t lemon juice
Mix all ingredients, whisk until smooth.
Refrigerate in covered jar for a couple of days, to allow flavors to blend, before using.
makes appx. 12 T
from the July 2010 issue of "Texas Co-op Power".