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 isnt 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4227g)|
|Recipe Makes: 1|
|Calories from Fat: 88 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 18080.2mg||623 %|
|Potassium 12882.3mg||339 %|
|Total Carbohydrate 309.9g||91 %|
|Dietary Fiber 65.9g||264 %|
|Sugars, other 244g|
|Protein 55.5g||79 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1384
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!