Canada USA

Chipotle Ketchup

Chipotle Ketchup


1/4 cup chipotle chiles in adobo sauce

4 ripe tomatoes, seeded and finely chopped

2 cloves garlic, minced

1 shallot, minced

2 tablespoons vegetable oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

pinch salt

pinch ground allspice


Puree the chipotle chiles, then force the pulp through a sieve, discarding the seeds. Place a large sauté pan over MEDIUM HIGH heat and add the oil. Briefly sauté the prepared garlic and shallots, then add the chipotles, tomatoes, vinegar, sugar, salt and allspice. Bring to a boil, dial back the temperature and simmer until thick, and until about 1 cup remains. Can be stored in a tightly sealed jar for up to 1 month.

Recipe from Gathering Around The Grill Blog

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