Spicy Chipotle Ketchup
2 (28-ounce) cans whole peeled tomatoes
1/2 cup chopped yellow onion
1/4 cup white vinegar
2 canned chipotle chile peppers in adobo sauce,
seeds removed, roughly chopped
1 tablespoon brown sugar
1/2 teaspoon celery seeds
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1. In a large saucepan, combine the tomatoes, onion, vinegar,
chiles, brown sugar, and celery seeds. Bring to a simmer over
medium heat, then reduce the heat to medium-low and let simmer,
uncovered, about 2 hours, stirring occasionally and using a spoon to
break up the tomato pieces, until the mixture has reduced by
roughly half and the tomato pieces are falling apart. Remove from
the heat and let cool for 10 to 20 minutes.
2. Place a food mill fitted with a medium disc over a large bowl.
Pass the tomato mixture through the mill, discarding any solids
that are caught. Return the pureed mixture to a clean saucepan
over medium heat.
3. Stir in the cumin, cinnamon, and salt. Bring to a simmer,
then reduce the heat to low to maintain the simmer. Simmer,
uncovered, stirring occasionally, for about 1 hour, or until
thickened and reduced by half.
Makes about 14 oz.
Can be keep in the refrigerator for up to 4 weeks.