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Puzzle (Enigma, #2)

  • 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.

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