Chipotle Ketchup

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Chipotle Ketchup
Chipotle Ketchup
4 lbs. ripe tomatoes
1 large white onion
1 tbsp. vegetable oil
1/2 cup brown sugar
6 tbsp. cider vinegar
1 to 2 chipotle peppers plus 1 tbsp. adobo sauce from can, or to taste
1 tsp. salt
1/2 tsp. cinnamon

Prep: 30 minutes Cook: about 2 hours Makes: 3 cups

1. Place tomatoes in boiling water for a few minutes, then place in ice water. Remove skins and cut
tomatoes in half. Scoop out seeds with your fingers, then coarsely chop tomatoes.
2. Cook onion in oil over medium heat for 10
minutes or until softened. Add tomatoes and all
remaining ingredients to pot and bring to a boil. Reduce heat to medium and cook for 1½ hours. (Using a spatter shield is helpful.) Carefully puree, then place back in pot; cook until very thick, stirring frequently.
3. Remove from heat and pour into sterilized jars, leaving 1/2 inch empty at the top and follow basic canning instructions on page 42, boiling for 15 minutes. 

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Made the recipe with 1 pepper and labeled it Medium. Made it again with 2 peppers and labeled it Hot. Great Holiday gifts in 4 oz jars.

  Comment Number: 5277
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