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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 100 |
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Ingredients:
1 medium sweet onion, diced |
1 tablespoon olive oil |
28 ounces can whole tomatoes |
1/2 cup apple cider vinegar |
1/4 cup brown sugar |
1 teaspoon molasses |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1 teaspoon celery seed |
3 chipotle peppers in adobo seasoning |
salt, to taste |
Directions:
1. On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
2. Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
3. Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
4. After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.
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