Ingredients:
- 4 canned chipotle chilies in adobo sauce
- 1 jalapeño or serrano chili
- 1 Tbs. olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup tomato ketchup
- 1 Tbs. sugar
- 1 tsp. cumin
- 1 tsp. chili powder
Directions:
Seed and chop all the chilies.
In a small saucepan over medium heat, warm the olive oil. Add the chopped chilies, onion and garlic and cook, stirring occasionally, until soft, 4 to 5 minutes. Reduce the heat to low and stir in the ketchup, sugar, cumin and chili powder. Simmer until deep red in color, about 15 minutes. Let cool.
Use immediately or cover tightly and refrigerate for up to 1 month. Makes 1 1/2 cups.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
Rated 5 out of
5
by
JayRon from
Show your chipotle chops
When I made this for a picnic, every single person asked for the recipe. Never happened before or since. It has well managed heat without being obnoxiously hot. When paired with the beer mustard recipe and pickled red onions it made a great burger or hot dog. It's easy because you start with ketchup and you are saved from cooking down tomatoes.
Date published: 2015-11-17