2cupstomato puree or saucehomemade or store-bought
6Tablespoonsapple cider vinegar
1/4-1/3cupdate syrupor substitute brown sugar, honey, or sorghum syrup to taste
1chipotle in adobominced
2teaspoonsadobo saucefrom the can of chipotles
2teaspoonssmoked paprika
½teaspoongarlic 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 until the onions are somewhat softened and have taken on a bit of color.
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 4 weeks.
Notes
If you want your ketchup to have a bit of extra texture, you can skip the blending and leave it a little chunky. In that case, you really have more of a tomato chutney.
Storing
Store your ketchup in the fridge for up to four weeks. I don't recommend canning this ketchup, because I'm not sure of the pH.