Chipotle Marmalade

Here is a wonderful recipe, generously contributed by Marsha Rea, who says her kids love using this as a condiment instead of ketchup.

Not only is its sweet and smokey-spicy flavor great with roasted meats, it can also be used on everything from scrambled eggs to grilled cheese sandwiches!

Ingredients:

3 piloncillos (Mexican "loaf" sugar) or 3 cups brown sugar
1 quart cider vinegar
2 heads garlic, peeled
2 large onions, chopped
1 lb dried Chipotle chiles

Preparation:
Cover chipotles with boiling water and soak till soft. Drain. Using kitchen gloves, remove stems & most seeds.
Put pulp & skins into a large pot and add the other ingredients. Cook over medium heat until reduced by half and the mixture is thick and jam-like. Puree with immersion blender or food processor.
Put in canning jars and process in a water bath.
Store in a dark cool place.
Note: may also be frozen in small quantities.

Directions:
Here is a wonderful recipe, generously contributed by Marsha Rea, who says her kids love using this as a condiment instead of ketchup.

Not only is its sweet and smokey-spicy flavor great with roasted meats, it can also be used on everything from scrambled eggs to grilled cheese sandwiches!

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Chipotle Marmalade

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