Ingredients for Mysterygirl's Chipotle Chili Ketchup
- 2 tablespoons canola oil
- Red Bell Peppers
- Onion
- Garlic Cloves
- Roma Tomatoes
- Wine Vinegar
- 1/4 cup granulated sugar
- Chipotle Chile In Adobo
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How to Make Mysterygirl's Chipotle Chili Ketchup
- Heat 2 tablespoons of canola oil in a 4-quart heavy saucepan over medium-high heat.
- Add 1 large bell pepper (any color), chopped; 1 large onion, chopped; 4 cloves garlic, minced; and 28 ounces (1 large can) of crushed tomatoes to the saucepan.
- Cook, stirring frequently, until vegetables are very wilted and softened, about 25 minutes.
- Add 1/2 cup apple cider vinegar and 1/4 cup granulated sugar. Cook, stirring often, until the sugar dissolves and the liquid is slightly reduced, about 25 minutes.
- Carefully transfer the mixture to a blender (be cautious of hot liquids!).
- Add 2 chipotle chilies in adobo sauce (plus 1 tablespoon of the adobo sauce).
- Puree until completely smooth.
- Return the mixture to the saucepan and simmer gently for about 30 minutes, or until thickened and a deep, rich red color.
- Let cool completely before refrigerating. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
94g
Fat
3g
Carbs
9g
