Tomato-Chipotle Chili Marmalade

Makes about 1 1/4 cups


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1 pound ripe or firm-ripe tomatoes
1/4 cup firmly packed brown sugar
3 tablespoons cider or red wine vinegar
1 tablespoon chopped drained canned chipotle chilies


1. Immerse tomatoes in boiling water for about 10 seconds; lift out. Pull off skins and cut out cores and discard. Cut tomatoes in half and squeeze juice into a 2- to 3-quart pan. Chop tomatoes into 1/4-inch pieces; add to pan, along with brown sugar, vinegar, and chilies.

2. Boil over high heat, stirring often, until tomatoes begin to fall apart and almost all the liquid has evaporated, about 5 minutes. Let cool. Add salt to taste. Serve, or cover and chill up to 2 weeks.

Nutritional analysis per 1/4 cup.

Created date

August 2004

Nutritional Information

Calories 63
Caloriesfromfat 5.7 %
Protein 0.7 g
Fat 0.4 g
Satfat 0.0 g
Carbohydrate 16 g
Fiber 1.1 g
Sodium 38 mg
Cholesterol 0.0 mg