There is no shortage of housemade ketchup in Austin. So much so, that I’ve not only developed a taste for the condiment, but the desire to make my own has crept upon me as well.
And since I still had leftover chipotle peppers in the freezer {from salsa making} and I still can’t get enough of that smoky spice, I decided chipotle ketchup was the way to go.
I was surprised how much the ketchup lightened after a few seconds in the Blendtec. But after the initial confusion of red turned orange, I fell in love with my housemade ketchup. I jarred some up for a friend’s party this weekend and added ketchup to my unpublished list of store-bought things I plan to home-make from now on.
Curly fry recipe coming soon.
Recipe adapted from Epicurious.
Chipotle Ketchup
By Published: June 27, 2014
There is no shortage of housemade ketchup in Austin. So much so, that I've not only developed a taste for the condiment, but the …
Ingredients
- 1 28 ounce can whole peeled tomatoes
- 1/2 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1 yellow onion chopped
- 2 tablespoons coconut oil
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
Instructions
- Heat coconut oil in a dutch oven over medium heat until melted.
- Add chopped onions to oil and cook until translucent, about 8 minutes.
- Add tomatoes, chipotle peppers, and adobo to blender and blend until the mixture turns into a smooth liquid.
- When onions are finished, add the tomato mixture and the remaining ingredients to the onions and stir until mixed.
- Bring to a boil.
- Reduce heat to low and let simmer for 1 hour, stirring occasionally.
- Pour mixture into blender and blend until smooth.
- Evenly distribute ketchup into mason jars and refrigerate until cool before serving.
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