Tomato-Chipotle Chili Marmalade
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
Nutritional analysis per 1/4 cup.
Ingredients
1 pound ripe or firm-ripe tomatoes
1/4 cup firmly packed brown sugar
3 tablespoons cider or red wine vinegar
1 tablespoon chopped drained canned chipotle chilies
Salt
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
Nutritional analysis per 1/4 cup.
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