Sweet Sour Chile Sauce
|Ripe tomatoes||4 Pound|
|Canned whole california green chilies||7 Ounce (1 Can)|
|Dried hot chiles||1 Small|
|Ground ginger||1⁄2 Teaspoon|
|Firmly packed brown sugar||6 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|White wine vinegar||1 3⁄4 Cup (28 tbs)|
Peel, core, and quarter tomatoes.
Using metal blade, process a portion at a time with on-off bursts until coarsely chopped; you should have 6 cups.
Place tomatoes in a 5 to 6-quart pan.
Process green chiles and hot chile pepper (remove seeds if desired) with on-off bursts, until coarsely chopped; add to tomatoes.
Cut onions in chunks.
Process 1/2 at a time with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, ginger, brown sugar, and cinnamon.
Stir to mix well.
Boil gently, uncovered, over medium-low heat until very thick (about 1 hour), Stir frequently as mixture thickens to prevent sticking.
Add vinegar and cook 15 to 20 minutes longer.