Chipotle Ketchup
Chipotle ketchup is a smoky, spicy tomato condiment you can make in one pan with pantry staples. It starts with a large amount of tomato paste, so the texture is thick from the beginning and needs no long reduction. Cider vinegar adds tang, while puréed chipotles and extra adobo sauce bring smoke and heat. It keeps for two months in the fridge, which makes it handy for burgers, fries and sandwiches.
Instructions
Purée the chipotles in adobo sauce until smooth, so no large pieces of pepper are left in the ketchup.
Put the tomato paste, cider vinegar, puréed chipotles, salt, onion powder, garlic powder and the extra adobo sauce into a large saucepan. Stir until the paste and vinegar are evenly mixed.
Set the pan over high heat and bring the mixture to a boil. Watch it as it heats, because thick tomato paste can spatter.
Cook for half an hour, stirring now and then so nothing sticks to the bottom of the pan. The ketchup is ready when it looks thick, glossy and evenly colored.
Let the ketchup cool, then transfer it to a non-reactive container, such as glass. Keep it in the refrigerator for up to 2 months.
Make it personal.
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