Chipotle Ketchup might just be your new favorite condiment. It’s spicy and sharp with all the flavors your fries require. BTW it is easy to make too! Whip up a batch this weekend. It will be gone by Monday!
Regular ketchup has lots of sugar
Have you seen some of those videos about how much sugar is in regular commercial ketchup? It’s a little staggering. I am trying to reduce the amount of sugar that I consume in a day. Chipotle Ketchup has quickly become a staple in my refrigerator. You can even use it as a spicy meatloaf topping, recipe here.
Every tablespoon (15ml) of regular commercial ketchup contains almost 4 grams of sugar. If you check the label on the can of chile chipotle required for this recipe, you will see a small amount of added sugar. Therefore, this recipe for ketchup is not “sugar-free.” Each serving of this Chipotle Ketchup has .5 grams of sugar, which definitely fits into a low-carb diet.
Thin or thick texture
When I made my batch of Chipotle Ketchup, I tested the thickness after 10, 20 and 30 minutes. For my taste, the 30-minute cooking time gave me the rich thick texture that I was craving. We used it with some beef ribs and it was amazing! However, you can certainly simmer for only 20 minutes to obtain a thinner texture. Opting for a thin texture goes better with delicate proteins such as seafood.
I love this Chipotle Ketchup on burgers, hot dogs, pork ribs and boiled seafood. It’s a great housewarming gift if you are invited to a home BBQ. If you can find some homegrown tomatoes, even better! As always, this sauce tastes better when made 1 day in advance of serving.Print
Chipotle Ketchup is your new favorite condiment
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 2 cups (480ml) 1x
4 fresh tomatoes, seeded and cut into quarters (about 1.5lbs/750g)
1 clove garlic
3.5oz can chile chipotle in adobo sauce (99g)
1/4 cup olive oil (60ml)
Salt and pepper to taste
Plunge the tomatoes into boiling water for 1 minute. Using a slotted spoon, remove the tomatoes and cool completely. Peel away the loosened skin, cut in half and remove the seeds.
Add the prepared tomatoes to the container of a blender. Add the garlic chile chipotle and puree well until very smooth.
Add the olive oil to a 10” skillet (25cm) and heat until very warm. Add the tomato puree and whisk to combine well. Allow the mixture to bubble, simmer and reduce for 20-30 minutes over medium low heat. Simmer uncovered for 20 minutes if you want thinner ketchup or for 30 minutes if you want thicker ketchup.
Remove from the heat and allow to cool completely. Ladle into a clean glass jar for storage in the refrigerator.