Cookbook:Chipotle Ketchup

Cookbook | Ingredients | Recipes

Ingredients

• 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

Procedure

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.