1/4-1/3cupdate syrup or 1/3 cup chopped, pitted dates plus 1/4 cup water
1chipotle in adobodiced
2 teaspoonsadobo saucefrom the can of chipotles
2 teaspoonssmoked paprika
½ teaspoongarlic powder
½teaspooncinnamon
⅛teaspoonground clovesor allspice
Instructions
Heat a medium saucepan over medium-high heat. Add the oil and then the diced onion and salt.
Saute for 5 minutes.
Carefully transfer the onions to your blender jar. Add the rest of the ingredients to the blender and puree until smooth.
Return the mixture to the saucepan and bring to a boil. Turn the heat down to maintain a simmer and simmer for about 40 minutes, stirring fairly frequently to prevent sticking.
Transfer to a container. Cool and then store in the fridge for up to 3 weeks.
Notes
Whole 30 Ketchup VariationsClassic Whole 30 KetchupLeave out the chipotle and adobo, and decrease the smoked paprika to 1/2 teaspoon. Add 1/2 teaspoon celery seed. Proceed as directed.Whole 30 Cocktail SauceLeave out the chipotle and adobo, and decrease the smoked paprika to 1/2 teaspoon. Substitute freshly squeezed lemon juice for the vinegar. Add 1/2 teaspoon celery seed and Whole30-compliant prepared horseradish, to taste (3-4 teaspoons or so). Proceed as directed.Whole 30 Bacon KetchupFinely dice 3 slices of Whole 30 compliant bacon and cook until crispy. Remove the bacon to drain on a paper towel. Pour off excess bacon drippings, leaving about 2 Tablespoons in the pan. Cook the onions in the bacon drippings. Reduce the amount of chipotle and smoked paprika to taste. Proceed as directed and stir the bacon bits back in at the end of cooking.