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Tomato-Chipotle Chili Marmalade





Yields
Makes about 1 1/4 cups

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 63Calories from Fat 5.7
% Daily Value *
Total Fat 0.4g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 38mg2%
Total Carbohydrate 16g6%

Dietary Fiber 1.1g5%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.