Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Tomato sauce |
| 1 cup | White distilled vinegar |
| 1 teaspoon | Dry mustard |
| ½ cup | Honey |
| 2 | Stalks celery; with leaves, cut |
| Into 8 pieces | |
| 1 | Yellow onion; quartered |
| 6 | Chipotle chiles; stemmed, seeded |
| (reserve seeds; softened, and | |
| ; finely | |
| Chopped | |
| ; 1-inch of stick of | |
| ; cinnamon | |
| ½ teaspoon | Whole cloves |
In a 1½-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 ½ hours to reduce volume and infuse with the spices. Remove the celery, onion, and spice bag. and bottle.
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.
Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook NOTES : Makes 1 ½ pints
Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me/pg314 Converted by MM_Buster v2.0l.