Diabetic, Low-Fat Chipotle Ketchup
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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 |
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Instructions
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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