Chipotle Ketchup

  • 1/4 cup chipotle chiles in adobo sauce
  • 4 ripe tomatoes, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • pinch salt
  • pinch ground allspice


  1. Puree the chipotle chiles, then force the pulp through a sieve, discarding the seeds. Place a large sauté pan over MEDIUM HIGH heat and add the oil. Briefly sauté the prepared garlic and shallots, then add the chipotles, tomatoes, vinegar, sugar, salt and allspice. Bring to a boil, dial back the temperature and simmer until thick, and until about 1 cup remains. Can be stored in a tightly sealed jar for up to 1 month.

Recipe from Gathering Around The Grill Blog