Thursday, March 25, 2010
This one's been on the to-do list for far too long. A by product of Quigs' birthday party prep back in February, this recipe requires many hours on the stove but is well worth the effort!
1 large onion, chopped
2 large ancho chiles, stems removed
7 cloves garlic, crushed
3 whole cloves
9 allspice berries
1 bay leaf
1 tablespoon whole black peppercorns
1 1/2 cups vinegar(we used cider)
1/4 cup molasses
1/4 cup honey
1 tablespoon cocoa powder
1/2 cup date sugar
Salt, to taste
10 medium tomatoes, chopped
1. In a large, flameproof casserole, combine everything except for tomatoes. Bring liquid to a boil. Reduce the heat to a simmer, and cook, stirring often, until the liquid is a thick syrup with large bubbles.
2. Add tomatoes. Cover, and bring to a boil. Reduce the heat to a simmer. Cook, covered, for 10 minutes.
3. Using a potato masher, crush tomatoes. Reduce heat to low, and cook, stirring often, for 2 hours or until very thick and similar to the consistency of ketchup.
4. In a blender, puree until smooth. Taste for seasoning, and add more salt if you like.