Tomato-Chipotle Chili Marmalade

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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.

 

 

 

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