Cookbook:Chipotle Ketchup

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 36 ounces tomato paste
  • 3/4 cup cider vinegar
  • 5 chipotles in adobo sauce, puréed
  • 1 tbsp salt
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1/4 cup adobo sauce

ProcedureEdit

  1. Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for 1/2 hour.
  2. Refrigerate in a non-reactive container for up to 2 months.