Spicy Chipotle Ketchup 32.000
May 23, 2007

This is a cross between ketchup and barbecue sauce. Tony Rosenfeld prefers to refrigerate it before serving, to balance the sweet and spice. The recipe makes a relatively large batch, though it will stay good in the refrigerator for at least a week -- and who doesn't love ketchup?

Servings: 32

Yield: Makes about 4 cups

  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 28-ounce can tomato puree
  • 1/2 cup cider vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon-style mustard
  • 1 chipotle chili pepper canned in adobo sauce, plus 2 tablespoons adobo sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • Juice of 1 large lime


Heat the oil in a medium saucepan over medium heat. Add the onion, then sprinkle with 1/2 teaspoon salt. Cook for about 6 minutes, until the onion is soft and translucent. Add the spices and cook, stirring, for 30 seconds. Add the tomato puree, vinegar, brown sugar, tomato paste, mustard, chipotle chili pepper and adobo sauce, Worcestershire sauce and 1/2 teaspoon black pepper. Increase the heat to medium-high just long enough to bring to a boil, then reduce the heat to medium-low and cook about 30 minutes, stirring often, until the mixture thickens a bit more and its flavor intensifies. Let cool to room temperature, then puree in a blender with the lime juice. Season with salt and pepper to taste.

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Recipe Source

From food writer Tony Rosenfeld.

Tested by Hal Mehlman.

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