Chipotle Ketchup

chipotle ketchup

Serve this spicy Chipotle Ketchup alongside a batch of homemade french fries for a bold, new flavor.

Chipotle Ketchup
Makes 3 Pints
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  1. 20 to 25 large ripe tomatoes
  2. 1 large Vidalia or sweet onion, diced
  3. 2 tablespoons adobo sauce*
  4. 1 teaspoon whole allspice
  5. 1 teaspoon mustard seeds
  6. 1 teaspoon celery seeds
  7. 1 clove garlic, smashed
  8. 1 cup sugar
  9. 2 teaspoons paprika
  10. 1 teaspoon salt
  11. 2 cups vinegar
  12. Juice of 1 lemon
  1. Peel, seed, core, and chop tomatoes. In a large nonreactive (enameled or stainless-steel) saucepan, add chopped tomatoes, onion, and adobo sauce. Cook over medium heat, stirring often, for 25 to 30 minutes or until tomatoes are soft and onions are translucent.
  2. In the container of an electric blender, add tomato mixture in batches, if necessary, and process until smooth. (When processing hot foods, the heat needs to escape. Remove the cap from the blender’s lid, and cover with a dish towel before processing.) Return puréed mixture to pan, and cook, stirring occasionally, for 1½ to 2 hours or until reduced by half.
  3. In a spice bag or on a square of cheesecloth, place whole allspice, mustard seeds, celery seeds, and garlic, and tie to enclose spices. Add spice bag, sugar, paprika, and salt to tomato mixture. Cook, stirring frequently, for 20 minutes. Add vinegar and lemon juice, and cook, stirring often, until mixture thickens. Remove and discard spice bag. Cool mixture completely. Store in airtight containers in refrigerator for up to 2 weeks.
  1. *Adobo sauce is from canned chipotle peppers in adobo sauce.
Paula Deen Magazine