Jim's chipotle ketchup

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
; 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.

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