Chipotle Ketchup

September  1, 2012
0 Ratings
  • Makes 2 pints
Author Notes

“Holy mother of spice!” This ketchup has some heat to it. While periodically tasting, I thought it would make a nice tomato soup before thickening, if only it weren’t so spicy. I pulled this recipe together with inspiration coming from Canning For a New Gen & the Eating Local cookbook. —Cannelloni&Cayenne

What You'll Need
  • 6 pounds tomatoes, preferably heirloom, roughly chopped
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1/2 cup apple cider vinegar
  • 1/4 cup agave nectar
  • 2 cinnamon sticks, halved
  • 1 1/2 dried chipotle chile pods, rehydrated
  • 1 dried red chile, crushed
  • 3/4 teaspoon cloves
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground allspice
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander
  • 1 teaspoon whole allspice
  • 1 teaspoon peppercorns, any color
  • star anise
  1. In a large saucepan, sauté garlic and onion over medium heat for approximately 5 minutes or until translucent.
  2. In a spice bag, combine mustard seed, coriander, allspice, peppercorns and star anise. Add remaining ingredients (including spice bag) to saucepan and simmer until tomatoes are very soft, about 30 minutes. Remove spice bag. Puree with immersion blender, or in batches with a food processor.
  3. Bring back to a boil, then lower heat and simmer, stirring frequently until mixture thickens (this can take up to 1 hour.) Season to taste with additional agave and/or vinegar as needed.
  4. If intending to preserve, process in a BWB (boiling water bath) for 20 minutes. Let jars sit for 12 hours; check seals, label & store. Ketchup will store indefinitely in sealed jars; otherwise, will keep in the fridge 3 months.

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