| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Condiments , Sauces and , Vegan, Vegetarian | 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 peppers; stemmed, seeded reserve seeds , softened, and finely chopped | |
| 1 | Stick cinnamon; (1 inch) | |
| 1/2 | ts | Whole cloves |
INSTRUCTIONS
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.
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