Mysterygirls Chipotle Chili Ketchup Recipes

CHIPOTLE KETCHUP

Steps:

• Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon.
• Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour.
• Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.

CHIPOTLE KETCHUP

Steps:

• On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
• Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
• Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
• After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

MYSTERYGIRL'S CHIPOTLE CHILI KETCHUP

Steps:

• Heat canola oil in a 4 quart heavy saucepan over medium high heat.
• When oil is hot add the bell peppers, onions, garlic and tomatoes.
• Cook, stirring often, until vegetables are very wilted, about 25 minutes.
• Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
• Transfer mixture to a blender.
• Add chipotle chilies and adobo sauce.
• Puree until smooth.
• Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
• Refrigerate.