Recipe by Rita~
This Smokey and Spicy, Sweet Tomato Spread is simple to prepare makes good use of a bumper crop of tomatoes! This recipe has yummy ingredients that produce a mouth explosion! Recipe easily can be made in half or doubled. We like it hot! So I leave the seeds in the chipotles but you can remove the seeds for a milder heat. Top your next burger, meatloaf, glaze ribs, salmon, or chicken. Season a pizza, eggs or a bowl of Tortilla soup. Yummy added to a BLT! This condiments uses are never ending…………………………..
- 10 lbs ripe tomatoes you have an abundance , washed, stemmed and cut in half (I ended up with just over 9 pounds once removing blemishes and stems)
- 7 ounces chipotle chiles in adobo, stems removed leaving seeds if more heat is desired as we like it
- 1 habanaro chili, optional for more heat
- 4 cups sugar
- 1 cup apple cider vinegar, 5% acidity
- 1 tablespoon cumin, optional for more smokiness
- 1 teaspoon sea salt
Directions See How It's Made
- Wash your jars and lids and heat your water.
- Place tomatoes, chipotles and it sauce, and habanaro in a food processor and pulse to puree to a small chunky texture; process in batches and adding to the pot as sauce is pureed.
- Add the sugar and vinegar bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft.
- Use the immersion blender to desired smoothness.
- Stirring occasionally, for 2-4 hours or until thick. The tomato mixture will be reduced by at least half to two thirds the amount you started with. Stirring often towards the end of cooking. You`ll want it nice and thick.
- Cooking times depends on how much water is in the tomatoes. Cutting the recipe in half will reduce cooking time as doubling the recipes will have longer cooking times.
- Taste towards the end of cooking and season with salt if desired and if more heat is wanted add more pureed chipotles in adobo sauce.
- Place hot spread in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process jars in a hot water bath covered by 1-2 inches of water for 10 minutes. Remove to counter and allow the jars to cool over night, remove rings, wipe jars and label before storing in a cool, dry, dark place.
- If you don't process in a water bath, the spread can be kept refrigerated for up to three weeks or frozen for up to one year.
- Optional cooking methods:.
- Slow Cooker: Place tomato mixture in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 12 hours or overnight, or until thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
- Oven: Heat oven to 250 degrees. Place tomato mixture in a heatproof casserole dish or roaster. Bake, stirring occasionally, for 3-6 hours until very thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.