Chipotle Ketchup
Recipe information
Yield
makes about 3 cups
Ingredients
2 tablespoons canola oil
1 medium yellow onion, diced
2 large red bell peppers, seeded and diced
4 cloves garlic, minced
About 5 Roma tomatoes, cored and coarsely chopped
1/2 teaspoon kosher salt
1/3 cup champagne vinegar
1/3 cup sugar
1/4 cup canned chipotle chiles in adobo sauce
Preparation
Heat the oil in a large skillet set over medium heat. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes. Add the vinegar and sugar and cook until the mixture has thickened, another 20 to 25 minutes. Pour the mixture into a blender with the chipotle chiles and blend until smooth. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes. Transfer to a container and refrigerate until cold.
Pastry Queen Parties by Rebecca Rather and Alison Oresman. Copyright © 2009 Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved.
A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café’s sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of THE PASTRY QUEEN, and has been featured in Texas Monthly, Gourmet, Ladies Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn’t in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances.
Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper’s restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.
