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Hot smokey Catsup

Ingredients
  • 5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed tomatoes)
  • 1 large onion, finely chopped
  • 1 large poblano chili finely chopped
  • 2 jalapeno chilies coarsely chopped
  • 2 dried or canned chipotle chilies
  • 1/2 c. cider vinegar
  • 1 c. (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
Instructions

Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. 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 (I skipped this direction since I liked the consistency it was at that point). 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. Freeze for longer storage.

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