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

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 15 minutes. 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.

Nutrition (per serving)

38

Calories

1g

Protein

9g

Carbs

1g

Fat

1g

Fiber

273mg

Sodium