|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1-1/2 pint |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 cups tomato sauce
1 cup white distilled vinegar
1 tsp. dry mustard
1/2 cup honey
2 stalks celery (with leaves), cut into 8 pieces
1 yellow onion, quartered
6 chipotle peppers, stemmed, seeded (reserve seeds), softened, and finely chopped
1 stick cinnamon
1/2 tsp. whole cloves
|
Directions:
|
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. Bottle.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
