Chipotle-Poblano Ketchup

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.

This recipe goes with Southwestern Turkey-Cheddar Burgers with Grilled Onions

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

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

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

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