Prep.Time about 1 hour
4 very large Tomatoes -- chopped
1 medium Onion -- chopped
4 Jalapeño Chiles, stemmed -- coarsely chopped
2 cloves Garlic -- chopped
1 can Chipotle Chiles in Adobo Sauce (7-oz.)
1 teaspoon dried Oregano
1 teaspoon ground Chiles de Arbol (powder) or Chili Powder Blend
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Cumin
1/2 teaspoon ground Coriander
3 tablespoons white Vinegar
1 tablespoon Lime juice
1 teaspoon Habanero Sauce or Tabasco Sauce, optional
Combine all ingredients in a Dutch oven; mix thoroughly. Cook slowly over low heat, stirring occasionally 30 minutes or until vegetables are soft and flavors are well-blended. Place 1/2, 3/4, or all of the mixture (depending on how chunky you like it) into blender or food processor; puree until smooth, about 30 seconds. Return pureed mixture to the pan; mix well. Allow to cool about 30 minutes. Serve warm, or store in sterilized canning jars or plastic containers in the refrigerator up to 3 weeks. Makes 3-4 pints.
Heat Scale = Hot
FOR MEDIUM: Reduce Jalapeño Chiles from 4 to 2; use plain chili powder blend instead of pure; reduce chipotle chiles from a whole can to 1/2 can; use only a dash of Tabasco.
FOR MILD: Use only 1 Jalapeño Chile; use plain commercial chili powder blend instead of pure; use only 1-2 chipotle chiles; eliminate using any hot sauce.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved