Mysterygirl's Chipotle Chili Ketchup |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
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. Ingredients:
2 tablespoons canola oil |
2 large red bell peppers, seeded and diced |
1 medium onion, chopped |
5 garlic cloves, pulverized |
5 large roma tomatoes, chopped |
1/3 cup wine vinegar, i used champagne vinegar because i had it |
1/3 cup sugar |
1/4 cup firmly packed chipotle chile in adobo, chilies and sauce included |
Directions:
1. Heat canola oil in a 4 quart heavy saucepan over medium high heat.
2. When oil is hot add the bell peppers, onions, garlic and tomatoes.
3. Cook, stirring often, until vegetables are very wilted, about 25 minutes.
4. Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
5. Transfer mixture to a blender.
6. Add chipotle chilies and adobo sauce.
7. Puree until smooth.
8. Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
9. Refrigerate.
|
|