| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg02 |
1 |
servings |
INGREDIENTS
| 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 chiles; stemmed, seeded |
|
|
(reserve seeds; softened, and |
|
|
; finely |
|
|
Chopped |
|
|
; 1-inch of stick of |
|
|
; cinnamon |
| 1/2 |
ts |
Whole cloves |
INSTRUCTIONS
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.
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 1/2 pints
Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me/pg314
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Find God and you find everything”