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Tomato-Chipotle Ketchup

Yield: Yields about 1 cup.


  • 12-oz. can plum tomatoes
  • 1 small yellow onion, quartered and thinly sliced
  • 1 Tbs. canola oil
  • 2 Tbs. brown sugar 
  • 2 canned chipotle chiles in adobo, seeded and minced
  • 2 Tbs. cider vinegar
  • 2 tsp. tomato paste
  • 2 tsp. ground coriander
  • Kosher salt and freshly ground black pepper


  • Purée the tomatoes in a food processor until smooth. Strain the purée, discarding the liquid. Set aside.
  • Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until translucent. Add the. brown sugar; cook for 2 minutes. Stir in the tomato purée, chiles, cider vinegar, tomato paste, and coriander. Simmer until thickened, about 25 minutes. Taste and season to taste with salt and pepper; let cool.


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Reviews (2 reviews)

  • JuttaOwens | 01/16/2013

    I have made this recipe for years. We love it and it's easy to make and so good. We use it with our favourite meat loaf (Alton Brown's Good Eats Meat Loaf) as a ketchup when we make meat loaf sandwiches. Love 'em.

  • tlamo | 07/29/2008

    This ketchup is delicious and very easy to make. I put in a whole can of tomatoes, without crushing or separating the tomatoes from the juice, and I let the mixture simmer a little longer than indicated, until the liquid evaporated. I then used my immersion blender to pure the mixture. The flavour is excellent, and the chiles add a nice kick.

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