Chipotle Ketchup
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Chipotle Ketchup
Chipotle Ketchup
4 lbs. ripe tomatoes
1 large white onion, chopped
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 below, boiling for 15 minutes. 

Basic Canning Instructions

1. FiIl a large stockpot half full with water and bring to a boil (allow 1/2 to 1 hour, depending on size of pot). Submerge empty canning jars, lids and rings in water; remove to a clean cloth.

2. Fill jars, leaving 1/2 inch open at the top of each, making sure to keep rims clean (a wide mouth funnel works well for this). Eliminate any bubbles by stirring with a non-metallic kitchen utensil such as a wooden skewer or chopstick. Wipe away any food from the rims with a clean damp cloth.Top with sterilized lids, screwing rings on tightly, then loosening about 1/4 inch. Lower into boiling water, making sure water reaches 1 to 2 inches above lids and return to a boil. Cook according to recipe instructions.

3. After processing, remove jars carefully from pot and set on a cloth.

4. When jars have cooled, check to make sure all are sealed by pushing down in the center. If the lids give and make any noise, jars have not sealed properly and should be refrigerated. Store sealed jars in a cool, dark place.

Nutritional Information:
Calories: 58, Protein: 1 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 9 g, Fiber: 1 g, Sugar: 8 g, Sodium: 223 mg, Points Plus: 2