Cookbook:Chipotle Ketchup

Ingredients

 * 36 ounces tomato paste
 * ¾ cup cider vinegar
 * 5 chipotles in adobo sauce, puréed
 * 1 tbsp salt
 * 2 tbsp onion powder
 * 2 tbsp garlic powder
 * ¼ cup adobo sauce

Procedure

 * 1) Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for ½ hour.
 * 2) Refrigerate in a non-reactive container for up to 2 months.