Recipe by riffraff
Mysterygirl was deserving a recipe in her honor and this is what I came up with. Sassy and spicy, just like her. I served this with seafood but would work well with other meats as well.
Top Review by oliveoil
I made this for a friend's birthday present, he loves ketchup. He loved this recipe and has returned to jar to me already for a refill. The only thing I did differently was to run it through the Foley mill using the "fine" disk. This took out the skin and seeds. I also didn't use the entire 1/4 cup chipotle. That would be WAY too hot for me. Chipotle chiles in adobo is my favorite way of adding heat to a dish. I also run the entire can through the fine disk of the Foley mill to remove seeds then store the sauce in a jar in the frig. It keeps a very long time.
- 2 tablespoons canola oil
- 2 large red bell peppers, seeded and diced
- 1 medium onion, chopped
- 5 garlic cloves, pulverized
- 5 large roma tomatoes, chopped
- 1⁄3 cup wine vinegar, i used champagne vinegar because i had it
- 1⁄3 cup sugar
- 1⁄4 cup firmly packed chipotle chile in adobo, chilies and sauce included
Directions See How It's Made
- Heat canola oil in a 4 quart heavy saucepan over medium high heat.
- When oil is hot add the bell peppers, onions, garlic and tomatoes.
- Cook, stirring often, until vegetables are very wilted, about 25 minutes.
- Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
- Transfer mixture to a blender.
- Add chipotle chilies and adobo sauce.
- Puree until smooth.
- Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.