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
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