You can adjust the heat as you go and always add more at the end if you’d like. If you don’t have access to Hatch chili powder, regular ‘chili powder’ or chipotle powder would suffice. Note that the chipotle will produce a smokier flavor.
- 8 C fresh tomatoes (both green & red- use up all those unripe ones from the garden!)
- 3 carrots , sliced into ¼" coins
- ½ white onion , cut in wedges
- olive oil
- 6 cloves fresh garlic , rough chopped
- 6-oz can tomato paste
- 1 t liquid smoke
- ½ C raisins
- 4 T balsamic syrup
- 3 T hatch chili powder
- 2 chilies in Adobo sauce + 1 T Adobo sauce
- salt & pepper to taste
- Quarter tomatoes (cut even smaller if they are large tomatoes), toss in olive oil, and roast at 450 degrees on a parchment-lined baking sheet. You will need to drain off liquid from time to time. Roast until brown on the edges and aromatic, approx. 1 hour. Toss both the carrots and onions in olive oil, roast on a separate baking sheet at 400 degrees until slightly browned, approx. 30 minutes (onions may get done sooner). Pull everything from the oven and allow to cool. In the meantime, re-hydrated raisins and cranberries in a bowl of hot water for 15 minutes. Drain and set aside. Chop garlic and set aside.
- In a food processor (likely in 2 batches), blend all ingredients together. I prefer to process one batch until fairly smooth and leave the other batch a bit on the chunky side, but ‘tis up to you!