Mysterygirl's Chipotle Chili Ketchup

Submitted 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."

 

• Ready In: 1hr 40mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 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

1. Heat canola oil in a 4 quart heavy saucepan over medium high heat.
2. When oil is hot add the bell peppers, onions, garlic and tomatoes.
3. Cook, stirring often, until vegetables are very wilted, about 25 minutes.
4. Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
5. Transfer mixture to a blender.
6. Add chipotle chilies and adobo sauce.
7. Puree until smooth.
8. Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
9. Refrigerate.

Reviews

[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.

 

[Mysterygirl]

So good - I haven't tried it on seafood yet...started out with plain chicken breasts....gives lots of flavor to a plain piece of meat. Thanks so much Riff - I wouldn't change a thing!