Made to recipe to serve with CL's sun-dried tomato beef burgers. Would probably be great with any strongly-flavored burgers.
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)
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Amount per serving
- Calories: 15
- Calories from fat: 12%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 3.6g
- Fiber: 0.4g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 150mg
- Calcium: 3mg
- 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
- 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.
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Chipotle-Poblano Ketchup Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, 5 Ingredients or Less
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Broil
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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