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Chipotle Ketchup
- Makes
6 pint
jars - Difficulty
Easy
By Ivy Manning
Published 2014
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
- Tomatoes,
4 lb 2 kg - Olive oil,
2 tablespoons
Method
Have ready 6 sterilized jars and their lids.
Blanch, peel, and core the tomatoes, then cut into chunks. Set aside. In a large nonreactive saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring often, until translucent, about 5 minutes. Add the garlic, coriander, and allspice and cook until fragrant, about 2 minutes longer. Add the tomatoes, vinegar, and brown s
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