Homemade chipotle ketchup

It's such a dark and cloudy day with a heavy wind here in Denmark today. I just want to stay indoors and make a nice Saturday dinner. I'm planning to make a German classic today, which I may reveal here later, if successful. Otherwise I have no plans for today. I just need to go and buy the ingredients for this dish. But first I wanted to post something completely different.

Somehow I've never been too keen on ketchup, even though I love tomatoes. As a child I always refused to eat ketchup, but as an adult I slowly started experimenting with it. Now I'm especially keen on chipotle ketchups and a homemade one is of course the best. There is just a suitable hint of heat in a tasty tomato sauce. When I make a batch, it tends to be consumed quite quickly, so I never preserve this for a longer time.

I was first suspicious when I saw the tinned preserved chipotles at the supermarket, but was curious enough to buy them. Ever since then they have become a basic staple in my kitchen, and I add them to many dishes for warming chilli heat. The tin is also incredibly long lasting and economical. Chipotles are smoked red jalapeno peppers, and in this tin they have been preserved in adobo sauce, which is traditionally made from ancho and guajillo chillies. These chipotles are double preserved.

Here is my homemade chipotle ketchup recipe.

Homemade chipotle ketchup

Ingredients

400 g tinned tomatoes

1 chipotle chilli

2 tbsp tomato purée

3 tbsp vinegar

1 tsp salt

1 tbsp sugar

1 tsp smoked paprika

Onion powder to taste

Garlic powder to taste

Method

Put the ingredients apart from the onion and garlic powders to a blender and blend into a smooth sauce.

Heat the sauce in a pan and cook to reduce a little.

Add onion and garlic powders to taste and check the seasoning. Add more of the seasonings that may be lacking.

Serve with nice homemade fries, burgers or whatever you like.

Have a great weekend!

Your VegHog