Episode 4: Spiced
Monday, April 17, 2023
On this episode of, “Cooking through the Collection,” Melissa tests out a spicy recipe from, “Spiced: Unlock the Power of Spices to Transform Your Cooking” from her local library.
Find at your local library: https://www.worldcat.org/title/1049790774
or support independent bookstores by purchasing at Bookshop.org: https://bookshop.org/p/books/spiced-unlock-the-power-of-spices-to-transform-your-cooking-america-s-test-kitchen/53109?ean=9781945256776
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If you make the recipe, please let me know!
Music: Sweet Love by DayFox on Pixabay
Chipotle Ketchup (page 216)
Recipe Ingredients:
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole cloves
- 1 cinnamon stick, broken in half
- 1/4 teaspoon allspice berries
- 1 Tablespoon vegetable oil
- 1 onion, chopped
- 1 (6-ounce) can tomato paste
- 3 cloves garlic, minced
- 2 Tablespoons minced canned chipotle chile in adobo sauce\
- 3 3/4 pounds tomatoes, cored and chopped coarse
- 3/4 cup cider vinegar
- 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons salt