Chipotle Ketchup
By: Anonymous
Published: Thursday, February 11, 2010 - 5:20pm

Ingredients




3 dried chipotle chiles see * Note
3 ancho chiles
3 guajillo or pasilla ch
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

Preparation

1 * 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. 2 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. 3 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. 4 This recipe yields about 4 cups. 5 Yield: 4 cups