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Prep Time: 20 Minutes Cook Time: 660 Minutes |
Ready In: 680 Minutes Servings: 6 |
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Adapted from the Homesick Texan blog. I love it!! I skipped the celery seeds as I didn't have any on hand. Ingredients:
1 medium sweet onion, diced |
1 tablespoon olive oil |
1/4 cup brown sugar |
1/2 teaspoon cinnamon |
1 teaspoon celery seed (optional) |
1 (28 ounce) can whole tomatoes |
1/2 cup apple cider vinegar |
1 teaspoon molasses |
1/2 teaspoon ground cloves |
3 chipotle chiles in adobo |
salt and pepper, to taste |
Directions:
1. Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon.
2. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour.
3. Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.
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