Poblano Chipotle Ketchup
American

Poblano Chipotle Ketchup

This spicy ketchup upgrade is a family favorite at our house when we're having turkey or veggie burgers.

By Chef Laura Bonicelli

condiment

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)

Calories38
Total Fat1g
Sodium273mg
Total Carbohydrates9g
Dietary Fiber1g
Sugars7g
Protein1g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 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. 2

    Combine the chopped poblano with the remaining ingredients. The ketchup will keep in the refrigerator for up to 2 weeks.