Po Campo's Chilpotle Ketchup

August 26, 2010
0 Ratings
  • Prep time 5 minutes
  • Cook time 35 minutes
  • Serves 1 1/2 cups
Author Notes

For anyone who read Lonesome Dove you might remember Po Campo as the name of the cook for the Hat Creek Cattle Company that they picked up in Austin, Texas on their way north during their big cattle drive. He loved to use exotic ingredients and was very eccentric in that he would not ride animals because he wanted to forage for food. He even managed to impress Gus with his biscuits and cooking. My kind of guy. It is no secret that I have an affinity for Texas food. I like the mix of Mexican, Native American and American ingredients and flavors. This ketchup fits the bill in my book. It would be great on a burger but that would only foreshadow its future use as a picante sauce for pulled chicken tacos or even a salsa for blue corn chips and even a dip for sweet potato fries. In the next go round I want to use it in tamales stuffed with huitlacoche( corn mushrooms), a delicacy in Mexico a corn disease in Indiana. For that matter I could see it on steamed potatoes with jalapeno cheese melted over the top. —thirschfeld

Test Kitchen Notes

Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors

What You'll Need
  • For the Texas spice rub:
  • 1/4 cup cumin
  • 2 tablespoons ancho chile powder
  • 1 1/2 tablespoons whole coriander
  • 2 tablespoons dried Mexican oregano
  • 1 tablespoon garlic powder
  • 2 teaspoons dark cocoa powder
  • 1 1/2 teaspoons ground expresso
  • 5 teaspoons kosher salt
  • For the chilpotle ketchup:
  • 1 to 3 chilpotle peppers in adobo, depends on your heat tolerance
  • 1 1/2 tablespoons adobo sauce from above
  • 2 cups Pomi strained tomatoes, I only use the brand name here because I don't know of any other strained tomato brands
  • 1 garlic clove
  • 2 tablespoons yellow onion, diced
  • 1/2 teaspoon dark cocoa powder
  • 1 teaspoon Texas spice rub
  • 2 teaspoons cider vinegar
  • 1 tablespoon brown sugar
  1. For the Texas spice rub:
  2. This makes way more than you will need but I always keep this mix around for all kinds of stuff. Rub a whole chicken with it, or chicken breast or steaks. But if you don't want it around I am guessing a pinch of each would do.
  3. Place all the spices in a spice grinder and grind fine.
  1. For the chilpotle ketchup:
  2. Combine the chilpotle peppers, the adobo sauce, garlic, onion and a 1/2 cup of the strained tomatoes in a food processor and process until smooth.
  3. Combine all the ingredients in a sauce pan and place it over medium heat. Bring the ketchup to a boil. Reduce the heat to a simmer and simmer for about a 1/2 an hour or until thickened. Let cool and serve.
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4 Reviews

Kelly C. October 25, 2010
thirsh...Po Campo would be proud.
TheWimpyVegetarian August 29, 2010
This looks really great! I've gotta try it soon. I would have loved to have lined up all the ketchups created last week for a tasting party!
nannydeb August 26, 2010
Wow! This sounds wonderful and I can't wait to try it!
thirschfeld August 26, 2010
thanks nannydeb. I just finished some home made tortillas and had some poached chicken. Well you know where that goes. Hope you like it.