Chipotle Ketchup

Submitted by KlynnPadilla

"Adapted from the Homesick Texan blog. I love it!! I skipped the celery seeds as I didn't have any on hand."

 

• Ready In: 11hrs 20mins
• Ingredients: 11
• Yields: 2 cups

ingredients

• 1 medium sweet onion, diced
• 1 tablespoon olive oil
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1 teaspoon celery seed (optional)
• 1 (28 ounce) can whole tomatoes
• 1⁄2 cup apple cider vinegar
• 1 teaspoon molasses
• 1⁄2 teaspoon ground cloves
• 3 chipotle chiles in adobo
• salt and pepper, to taste

directions

1. Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon.
2. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour.
3. Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.

Reviews

[Cinnamon Turtle]

I had high hopes for this recipe. I followed the instructions exactly. It had a nice flavor for a sweet/spicy tomato sauce, but even after passing through a sieve cooking down to a thick paste, it lacked body and the flavors did not blend as well as I'd hoped. The best option I've found so far for chipotle ketchup is mixing organic commercial ketchup with recipe #279702 (chipotle salsa negra).