| previous | next |
Title: Chipotle Ketchup
Categories: Condiment
Yield: 3 Cups
| AMERICAN MEASUREMENTS | ||
| 1/4 | c | Olive oil |
| 1 | c | 1/4"-diced onion |
| 3 | tb | Minced garlic cloves |
| 3 | 6-ounce cans tomato paste | |
| 3 | oz | Can chipotle chilies |
| Salt to taste | ||
This spicy, smoky condiment makes for a zingy alternative to ordinary ketchup. You can also use it as a lively substitute for tomato paste.
Preheat the oven to 275 degrees F.
Heat the olive oil in an oven proof saucepan or skillet. Add the onion and garlic and saute over medium heat for 5 to 6 minutes.
Stir in the tomato paste and chipotle chilies, cover with a lid or aluminum foil, and place in the oven for 1 hour.
Remove from the oven and let cool. Transfer to a blender and puree until smooth. Add the Salt. Refrigerate in an airtight container for up to 6 months.
Makes approximately 3 cups
Per serving: Calories: 23 per tbs (8% protein, 48% carbohydrate, 45% fat) Protein: 0-1 gram Cholesterol: 0 Total fat: 1 gram Sodium: 90 mg Saturated fat: 0 Carbohydrate: 3 grams Exchanges: 1/2 vegetable
Source: Nuevo Latino by Douglas Rodrequez; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 09-16-97 (13:24) The Pine Tree Bbs (222) Cooking(F)
| previous | next |