| 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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