Poblano Chipotle Ketchup
Smoky heat meets tangy sweetness in this boldly flavored condiment that transforms ordinary ketchup into something extraordinary. The earthy poblanos and fiery chipotles create the perfect balance for elevating burgers, fries, or grilled meats with complex, grown-up flavor.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
—
Total Time
25 min
Servings
8 servings
Ingredients
- 1 poblano chili
- 1 cupketchup
- 2 tablespoonsminced chipotles in adobo sauce (about 2)
- 1/2 teaspoonground cumin
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Blacken the poblano on an open burner flame, turning until entirely black or under a broiler. Put in a medium-sized bowl and cover with saran wrap. Let stand for . Peel and discard burned skin. Slit the poblano down the side and remove the seeds and stem. Finely chop the poblano.
- 2
Combine the chopped poblano with the remaining ingredients. The ketchup will keep in the refrigerator for up to 2 weeks.