Kechipotle

This spicy and smoky homemade ketchup is one of my favorites to replace store-bought ketchup and to add an extra kick.

Kechipotle

Prep time: 10 min.
Cook time: 1 hour
Total time: 70 min.

2 (28 oz) cans stewed tomatoes
2/3 Cup brown sugar, packed
3/4 Cup apple cider vinegar
1 Tbsp chipotle in adobo sauce, minced
1/2 Tbsp kosher salt
1 tsp garlic, minced
1 tsp onion powder
1/2 tsp Celery Salt (*see recipe)
1/4 tsp mustard powder
1 whole clove

• Add all ingredients to large pot, stir to combine.
• Cook on medium-high heat, stirring regularly until reduced by half, about 1 hour.
• Remove from heat and use immersion blender to puree until smooth.
• Strain through a fine mesh colander to remove skins and seeds.
• Cool completely and adjust salt and heat with adobo sauce as necessary.
• Label and store in glass jar in refrigerator for up to three months, or in plastic zip top bags in freezer up to one year.