Tuesday, August 16, 2005

Chipotle-Polbano Ketchup

Source: Cooking Light

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

1 poblano chile (about 5 ounces)
1 cup ketchup
2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles) (I used about half this much and it was plenty hot for us)
1/2 teaspoon ground cumin

Preheat broiler. (We roasted it on the grill.)

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.

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

Nutritional Information: CALORIES 15(12% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 150mg; FIBER 0.4g; IRON 0.2mg; CARBOHYDRATE 3.6g

Bruce Weinstein , Cooking Light, AUGUST 2007

No comments:

Post a Comment