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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.

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