In article >,
"Ophelia" > wrote:

> "Marcella Peek" > wrote in message
> ...
>
> > Ketchup and sriracha. Last year we ran out before it was tomato or
> > pepper season. Hopefully this year we made enough to last us!
>
> Please share your recipe for ketchup?

Here you go

Chipotle Ketchup
(from The Art of Preserving by Rick Field & Rebecca Courchesne)
makes 6 half pint jars

4 lbs tomatoes, peeled, seeded and cut into chunks
2 T olive oil
2 yellow onions, coarsely chopped
4 cloves garlic, crushed
1 t ground coriander
1/2 t ground allspice
1/2 C cider vinegar
2/3 C firmly packed brown sugar
canned chipotle chiles in adobo sauce (I use 3 chiles per batch, you
might want more or less depending upon how spicy you like things)
salt to taste


Heat a large saucepan over medium heat. Add the olive oil and cook the
onions until translucent. Add in the garlic, coriander and allspice and
cook until fragrant, about 2 minutes. Stir in the tomatoes, vinegar and
sugar and cook, uncovered, stirring occasionally for 30 minutes.

Chop the chiles in half and remove some or all of the seeds depending
upon how spicy you'd like the ketchup. Chop the chiles and add them
along with the adobo sauce to the tomato mixture.

Working in batches, puree the tomato mixture in a blender until smooth.
Return the puree to the pan and bring to a boil. Reduce the heat and
simmer, stirring often, until thickened, about half an hour. Season to
taste with salt.

Ladle the hot ketchup into jars leaving 1/4 inch headspace. Wipe rims
clean and seal with lids.

Process the jars for 15 minutes in a boiling water bath. Store in a
cool, dark place for up to one year.

- - -

marcella