Sweet Chile Salsa

Another wonderful cooked salsa to impress your family.  When I make cooked salsas, I always make a double or triple batch and pop the extra in the freezer.  I hope you make a habit of this too – it really simplifies dinners when you can just defrost a freezer bag of salsa and not have to assemble and prepare all the ingredients.   Last minute dinner guests will be 'wowed' by your culinary expertise!  Serve this salsa on the table with grilled, broiled or roasted meats such as chicken, pork or even a good burger.  Sit back and give them your 'smug' face....

SWEET CHILE SALSA

Note:  the sugar you will use is either piloncillo (dark brown sugar cones) or muscovado sugar.  Both are unrefined sugars, thus both have high molasses flavor.  In Mexico, diabetics are allowed both of these sugars because they are unrefined.  Check with your own doctor if you are diabetic to see if either of these two sugars are permitted on your diet.

The poblano chiles do not add a significant amount of heat, just a lovely green-grassy type flavor!

Ingredients
Makes about 2 cups

10 plum or Roma tomatoes, peeled, seeds removed and roughly chopped
4 poblano chiles, charred, peeled, stem and seeds removed, then chopped (same size as tomatoes)
1 medium onion (¾ cup) finely diced
½ cup apple cider vinegar
½ cup muscovado sugar OR 4 oz cone (125 ml) piloncillo
½ teaspoon whole cloves, well crushed but not ground (use 2 spoons together)
½ teaspoon whole allspice, well crushed but not ground (use 2 spoons together)
½ inch (13 mm) whole cinnamon stick
¼ teaspoon salt (more if you desire)

Toss all the ingredients into a saucepan and cook over low heat for 3 hours.  I use a screen over my pot because tomatoes tend to bubble and 'pop'.   Remove and discard the cinnamon stick.  The salsa will be thick and delicious!  Serve in a pretty bowl on the table for your guests to serve themselves.  Either refrigerate or freeze the left-over salsa. 

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