Chipotle Ketchup Will Add a Kick to Any Burger
By: Leah Rodrigues
Published: June 6, 2013

Chipotle ketchup will add a kick of flavor to any burger, hot dog, or side of fries.  This homemade spicy ketchup is complex and tasty on just about anything.  Chipotle chiles are dried and then smoked jalapenos.  They are usually found canned (and rehydrated) in a vinegar based sauce called adobo.  Once you've made this chipotle ketchup, the extra chiles can be added to guacamole, meatloaf, or even blended with mayonnaise for another dynamite condiment.
Chipotle Ketchup
Ingredients:



3 dried chipotle chiles see * Note
3 ancho chiles
3 guajillo or pasilla chiles
1 onion diced
5 garlic cloves minced
2 tablespoons brown sugar - (packed)
2 tablespoons ground cumin
1 teaspoon Mexican oregano
2 cups tomato paste
Salt to taste
Freshly-ground black pepper to taste
 
Directions:








   
* Note: If using canned chipotle chiles packed in adobo sauce, remove the seeds and stems and add them to the food processor with the other chiles.


   
Remove the seeds and stems from the chipotle, ancho and guajillo chiles. Place the chiles, onion and garlic in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat and simmer 15 minutes.


   
With a slotted spoon, transfer the chiles, onion and garlic to a food processor, reserving the liquid. Add the brown sugar, cumin, oregano, tomato paste and 1 cup of the reserved chile liquid. Puree, adding more of the chile liquid until the ketchup reaches the desired thickness. Add salt and pepper to taste. Tightly sealed in a glass jar, the ketchup will keep refrigerated for several months.


   
This recipe yields about 4 cups.

* Note: If using canned chipotle chiles packed in adobo sauce, remove the seeds and stems and add them to the food processor with the other chiles.


     
Remove the seeds and stems from the chipotle, ancho and guajillo chiles. Place the chiles, onion and garlic in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat and simmer 15 minutes.


     
With a slotted spoon, transfer the chiles, onion and garlic to a food processor, reserving the liquid. Add the brown sugar, cumin, oregano, tomato paste and 1 cup of the reserved chile liquid. Puree, adding more of the chile liquid until the ketchup reaches the desired thickness. Add salt and pepper to taste. Tightly sealed in a glass jar, the ketchup will keep refrigerated for several months.


     
This recipe yields about 4 cups.