ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato-Chipotle Chili Marmalade

Yield Makes about 1 1/4 cups


  • 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
  • Salt

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per 1/4 cup.