Ingredients:

  • 1 Tbsp Olive Oil (or neutral oil)
  • 1 cup Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 28 oz can Canned Crushed Tomatoes (high quality)
  • 3-4 Chipotle Peppers in Adobo plus 1 Tbsp of adobo sauce
  • 1/2 cup Apple Cider Vinegar (ACV)
  • 1/3 cup Dark Brown Sugar (packed)
  • 1 Tbsp Honey or Maple Syrup (optional)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dry Mustard Powder
  • 1/4 tsp Ground Allspice
  • Pinch Ground Cloves
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (Freshly ground)

Instructions:

  1. Sauté Aromatics: Heat oil in the saucepan over medium heat. Add the chopped onion and cook until soft and translucent (about 5-7 minutes). Do not brown.
  2. Add Garlic and Spices: Add the minced garlic, smoked paprika, mustard powder, allspice, and cloves. Cook for 1 minute until fragrant—this 'blooms' the spices.
  3. Introduce Heat: Stir in the chopped chipotle peppers and adobo sauce. Cook for 30 seconds.
  4. Add Wet Ingredients: Pour in the crushed tomatoes, apple cider vinegar, brown sugar, honey (if using), salt, and pepper. Stir well to combine.
  5. Bring to a Boil, then Simmer: Bring the mixture up to a gentle boil, then immediately reduce the heat to low. The goal is a steady, gentle simmer.
  6. Reduce Volume: Simmer, uncovered, stirring occasionally (every 10–15 minutes), for 60 to 75 minutes. The mixture should thicken significantly, reducing by about one-third to one-half of its original volume.
  7. Blend: Remove the mixture from the heat. Carefully transfer the hot mixture to a blender or use an immersion blender directly in the pot. Blend on high until completely smooth and emulsified. (Caution: Vent the lid if using a standard blender for hot liquids.)
  8. Strain for Silkiness: For a professional, smooth texture, press the ketchup through a fine-mesh sieve set over a clean bowl, using a rubber spatula to push the mixture through. Discard any residual solids.
  9. Final Seasoning Check: Taste the warm ketchup. Adjust salt, pepper, or a tiny splash more ACV if the flavor needs brightening.
  10. Cool and Store: Pour the hot ketchup into sterilized jars. Allow to cool completely at room temperature before sealing and refrigerating. Shelf life is typically 3-4 weeks.