Chipotle Ketchup

After making this I realized that ketchup is just a sauce. And my motto, if I have a motto, is: It’s all just a vehicle for the sauce. It turned out well, but I would like to try it with fresh tomatoes instead of canned. Next time I will put the celery seeds in cheese cloth and boil them in the vinegar for a few minutes. So, with thanks to Homesick Texan, here is my version.

Chipotle Ketchup
1 28oz can of diced tomatoes
1 Medium onion
1 Clove garlic
1/2T Olive oil
1 1/2T Red wine
1/2C Cider vinegar
1/3C Light brown sugar
1t Blackstrap molasses
1t Celery seed
1/2t Cardamom
1 Chipotle in adobo with 1T of the adobo sauce
1/8t Black pepper
Sea Salt to taste

Wrap the celery seeds in cheese cloth. In a small pot bring the vinegar to a boil. Add the celery seeds and cook for 10 minutes. Remove from heat and let steep.

Dice and saute the onion in the olive oil till it starts to brown. Add the garlic, chopped, and saute for another minute. Discard the celery seeds. Add all of the remaining ingredients except the salt and bring to a boil. Lower the heat and simmer for one hour.

Transfer to a blender and puree. Return to the pot and simmer until it thickens to the consistency you would like. Add salt to taste, but it will get saltier as it cooks down.

I used this as an excuse to go to Five Guys Burgers and get fries today. If I had not had the ketchup I probably would have just used Friday as an excuse.

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