Mysterygirls Chipotle Chili Ketchup Food
MYSTERYGIRL'S CHIPOTLE CHILI KETCHUP
Mysterygirl was deserving a recipe in her honor and this is what I came up with. Sassy and spicy, just like her. I served this with seafood but would work well with other meats as well.
Provided by riffraff
Categories Sauces
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat canola oil in a 4 quart heavy saucepan over medium high heat.
- When oil is hot add the bell peppers, onions, garlic and tomatoes.
- Cook, stirring often, until vegetables are very wilted, about 25 minutes.
- Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
- Transfer mixture to a blender.
- Add chipotle chilies and adobo sauce.
- Puree until smooth.
- Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
- Refrigerate.
Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 29.3, Fiber 3.2, Sugar 23.7, Protein 2.1
CHIPOTLE KETCHUP
Steps:
- Heat the oil in a large skillet set over medium heat. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes. Add the vinegar and sugar and cook until the mixture has thickened, another 20 to 25 minutes. Pour the mixture into a blender with the chipotle chiles and blend until smooth. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes. Transfer to a container and refrigerate until cold.
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