| Recipe: |
As usual... a tweak on a recipe found online. The original's at:
http://www.skinnytaste.com/2013/06/spicy-chipotle-ketchup.html
This ketchup has a pretty good kick! If you want a milder version, reduce or omit chipotle/adobo sauce.
9 oz tomato paste (buy a 12 oz can: stick the other 3 oz in a snack size ziplock, flatten, and freeze; use in lasagna sauce)
2 T. honey
2 T. molasses
2 T. (heaping) splenda or brown sugar
3/4 c. white vinegar
1 t. salt
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. ground allspice
1/2 t. liquid smoke
1 T. chipotle pulp (remove seeds and scrape pulp away from pape-thin skin), chopped fine... this will make your ketchup have a slightly chunky texture, but oh, the flavor it adds! The original called for chipotle paste, which would probably be smoother, but I didn't have any.
1/2 T. adobo sauce (from can of chipotles)
2 T. water (add up to 4 T. more if it's too thick for you)
5/8 t. xantham gum (to keep water solids/water from separating)
Whisk all except xantham gum in a small saucepan. Heat over LOW heat, whisking fairly frequently, for 20 minutes - it'll be thick and not really boil, but if you don't whisk for a bit, you should be hot enough to get big magma-style blurbs of ketchup that remind you of Yellowstone Park. As you get near the end of the 20 minutes, slowly sprinkle/whisk in the xantham gum.
I stored mine in the ketchup bottle I was just finishing up. This ketchup is really thick, but I had a pretty easy time getting it in the bottle with a big (serving) spoon. |
