• 15servings
  • 65minutes
  • 134calories

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 12 pounds tomatoes

  2. 9 dried ancho chilies

  3. 3 medium onions, chopped

  4. 1 celery rib, chopped

  5. 1/4 cup chopped seeded jalapeno pepper

  6. 1/2 cup sugar

  7. 1 tablespoon Worcestershire sauce

  8. 2 teaspoons salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop and place in a stockpot.

  2. Add the chilies, onions, celery and jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly. In a food processor, process juice in batches until blended. Strain and discard seeds and pulp. Return puree to a large saucepan.

  3. Stir in the remaining ingredients; heat through. Cool. To serve, refrigerate until chilled or transfer to storage containers. May be refrigerated for up to 3 days or frozen for up to 3 months. Yield: 15 servings (1 cup each).


Send feedback