Chipotle Ketchup

Time 25 minutes
Yields Makes about 4 cups
Chipotle Ketchup

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.


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.

This recipe comes from Art Blondin, barbecue cook-off competitor and owner of Artz Rib House in Austin, Texas, from “Legends of Texas Barbecue Cook Book.” 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.

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