Title: Mild Chile Sauce
Categories: Spice Mexican Salsa
Yield: 4 Servings

3 1/2	lb	Tomatoes -- cored and
		Quartered
2		Anaheim chiles -- stemmed
		And seeded
1	lg	Onion -- quartered
1		Clove garlic
3/4	c	Sugar
1	tb	Salt
1 1/2	c	Cider vinegar
3/4	ts	Ground cinnamon
3/4	ts	Ground cloves
1/2	ts	Ground ginger

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 (about 1 1/2 hours). Let cool. Makes 1 quart.

From: rec.food.cooking - arielle@taronga.com (Stephanie da Silva) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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