Mild Chile Sauce
|Tomatoes||3 1⁄2 Pound, quartered|
|Anaheim chilies||2 , stemmed and seeded|
|Onion||1 Large, quartered|
|Garlic||1 Clove (5 gm)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed.
Pour into a 4-quart pan and stir in sugar, salt, vinegar, cinnamon, cloves, and ginger.
Cook over low heat, stirring often, until thickened and reduced to 1 quart .
If made ahead, cover and refrigerate for up to 10 days