Free Recipe Chipotle Ketchup, Jim s
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Chipotle Ketchup, Jim s Recipe
2 c Tomato sauce
1 c White distilled vinegar
1 ts Dry mustard
1/2 c Honey
2 Stalks celery; with leaves
-cut into 8 pieces
1 Yellow onion; quartered
6 Chipotle peppers; stemmed,
-seeded reserve seeds ,
-softened, and finely
-chopped
1 Stick cinnamon; (1 inch)
1/2 ts Whole cloves
Chipotle Ketchup, Jim s Preparation
Makes 1 1/2 pints In a 1 1/2 quart saucepan, combine the tomato sauce, vinegar, mustard, and honey. Add the celery and onion. Add the chipotles to the saucepan and bring to a boil over medium heat. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse with the spices. Remove the celery, onion, and spice bag. and bottle. MC formatted by Brenda Adams <adamsfmle@sprintmail.com> >From: Ellen C. <ellen@elekta.com> Per serving: 883 Calories; 3g Fat (2% calories from fat); 15g Protein; 233g Carbohydrate; 0mg Cholesterol; 3070mg Sodium Food Exchanges: 13 Vegetable; 10 1/2 Other Carbohydrates NOTES : This ketchup isn”t blazingly hot, just spicy hot, and infused with a smoky flavor. Store ketchup in the refrigerator for up to I month. Recipe by: Jump Up and Kiss Me, Jennifer Trainer Thompson (pg314) Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Jun 2, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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