Lisa Atwood, Rebecca Courchesne, Rick Field

Chipotle Ketchup

Name: Chipotle Ketchup
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: Salt to taste; ⅔ cup (5 oz/155 g) firmly packed light brown sugar; ½ cup (4 fl oz/125 ml) cider vinegar; 1 can (7 oz/220 g) chipotle chiles in adobo sauce; 1 can (7 oz/220 g) chipotle chiles in adobo sauce; 4 cloves garlic, crushed; 2 yellow onions, coarsely chopped; ½ tsp ground allspice; 1 tsp ground coriander; 2 Tbsp olive oil; 4 lb (2 kg) tomatoes

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Pairing chipotle chiles and tomatoes yields a perfectly balanced accompaniment especially suited to grilled meats such as hamburger, flank or skirt steak, or pork chops. The chiles, jalapeños that have been dried in a smoke-filled chamber, have a deep, sweet flavor.

Ingredients

4 lb (2 kg) tomatoes
2 Tbsp olive oil

Sauce
Gluten-free
Vegan

Method

Have ready hot, clean jars and their lids.

Blanch, peel, and core the tomatoes, then cut into chunks. In a large nonreactive saucepan over medium heat, warm the olive oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic, coriander, and allspice and cook until fragrant, about 2 mi