FIERY CHIPOTLE KETCHUP
Use on fries, chicken fingers, etc. Once a canned of chipotle peppers are opened, spoon into a freezer-safe container and chip out frozen as needed.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Place all ingredients in a small mixing bowl. Stir well. Serve at once, or refrigerate, covered, until ready to serve.
Nutrition Facts : Calories 237.9, Fat 0.8, SaturatedFat 0.1, Sodium 2674.5, Carbohydrate 61.5, Fiber 0.9, Sugar 54.7, Protein 4.4
CHIPOTLE KETCHUP
Make and share this Chipotle Ketchup recipe from Food.com.
Provided by ThatSouthernBelle
Categories Sauces
Time 1h30m
Yield 100 serving(s)
Number Of Ingredients 11
Steps:
- On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
- Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
- Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
- After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.
CHIPOTLE KETCHUP
Adapted from the Homesick Texan blog. I love it!! I skipped the celery seeds as I didn't have any on hand.
Provided by KlynnPadilla
Categories Spicy
Time 11h20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon.
- Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour.
- Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.
Nutrition Facts : Calories 288.9, Fat 7.8, SaturatedFat 1.1, Sodium 37.1, Carbohydrate 52.7, Fiber 6.6, Sugar 42.4, Protein 4.5
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