Guest guest Posted June 5, 2007 Report Share Posted June 5, 2007 Tomato-Chipotle Chili Marmalade 1 pound ripe or firm-ripe tomatoes 1 tablespoon chopped drained canned chipotle chilies 1/4 cup firmly packed brown sugar 3 tablespoons cider or red wine vinegar salt 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. 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. Makes about 1 1/4 cups. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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