Chipo­tle Sauce

(Fills 2 ½ pint jars)

The Victoria Standard - - Food / Calendar -

1.5 oz chipo­tle chiles, coarsely chopped 1 onion, finely diced 1/3 cup cider vine­gar

2 gar­lic cloves, finely diced ¼ cup ketchup ¼ tsp salt 2 ½ cups wa­ter

Bring all in­gre­di­ents to boil. Re­duce heat and sim­mer cov­ered for an hour. Un­cover and cook an­other 30 min­utes. Puree, and store in fridge for up to 3 weeks. Serve up some St. Louis heat!

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