Diabetic, Low-Fat Chipotle Ketchup



1 pints



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


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.

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