Chipotle Ketchup

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

• Ready In: 11 hrs 20 mins
• 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.