Chipotle-Poblano Ketchup

recipe
Two types of chiles provide smoky heat to this sauce, which goes with any type of meat or poultry burger. It's also great with oven fries or chicken fingers.

Yield:

1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 15
Caloriesfromfat 12 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 3.6 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 150 mg
Calcium 3 mg

Ingredients

1 poblano chile (about 5 ounces)
1 cup ketchup
2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles)
1/2 teaspoon ground cumin

Preparation

Preheat broiler.

Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.

Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.

Note:

Bruce Weinstein,

Cooking Light

August 2007
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