Jim's chipotle ketchup

1 servings

Ingredients

QuantityIngredient
2cupsTomato sauce
1cupWhite distilled vinegar
1teaspoonDry mustard
½cupHoney
2Stalks celery; with leaves, cut
Into 8 pieces
1Yellow onion; quartered
6Chipotle chiles; stemmed, seeded
(reserve seeds; softened, and
; finely
Chopped
; 1-inch of stick of
; cinnamon
½teaspoonWhole cloves

Directions

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.