Chipotle-Poblano Ketchup

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Source: Cooking Light Magazine, August 2007
CL Comments: Two types of chiles provide smoky heat to this sauce, which goes with any type of meat or poultry burger. It's also great with oven fries or chicken fingers.
Amy's Comments: Our market was out of chipoltes in adobo, so I used Chipolte Tabasco in the sauce. A big winner here! This goes with Southwestern Turkey-Cheddar Burgers with Grilled Onions.


1 poblano chile (about 5 ounces)
1 cup ketchup
2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles)
1/2 teaspoon ground cumin


  1. Preheat broiler.
  2. Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
  3. Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.


Healthy Units: 0 per serving
CALORIES 15(12% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 150mg; FIBER 0.4g; IRON 0.2mg; CARBOHYDRATE 3.6g

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