- 3# San Marzano Tomatoes, milled whole
- 7 small ripe Serrano Chillies, milled whole
- 3 Shallots, minced
- 4 cups sugar
- 2T red wine vinegar
- 1T crushed red pepper
- a couple of pinches of salt
Combine everything in non-reactive pot and bring to a boil. Cook for about 30 minutes skimming the foam as it comes up. Turn off the heat and let sit, covered, overnight. It’s a good time to taste it and add more chillies if needed – this batch wasn’t spicy enough. Bring back to a boil and reduce to a medium heat, skimming and stirring frequently, cooking until it passes the plate test. Ladle into prepared jars and process for 6 minutes.
I like this batch with the shallots distinctly less than the batch with only tomatoes and chillies.