Ingredients:

  • 1 Tbsp Olive Oil (light or regular)
  • 1/2 cup Yellow Onion, finely diced (80 g)
  • 3 medium cloves Garlic, minced
  • 28 oz can Crushed Tomatoes (794 g), high quality
  • 1/2 cup Water (120 ml)
  • 3-4 medium Chipotle Peppers in Adobo
  • 2 tsp Adobo Sauce (10 ml, from the can)
  • 1/2 cup Apple Cider Vinegar (120 ml, 5% acidity)
  • 1/4 cup Dark Brown Sugar, packed (50 g)
  • 1 tsp Smoked Paprika (5 g)
  • 1/2 tsp Ground Cumin (2.5 g)
  • 1 tsp Sea Salt or Kosher Salt (5 g), plus more to taste
  • 1/2 tsp Black Pepper, freshly ground (2 g)

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in the saucepan over medium heat. Add the diced onion and sauté gently for 5–7 minutes until translucent and soft. Do not brown them.
  2. Infuse the Garlic: Add the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant, stirring constantly to prevent the spices from burning.
  3. Combine Wet Ingredients: Pour in the crushed tomatoes, water, apple cider vinegar, brown sugar, salt, and black pepper. Stir well to combine.
  4. Add the Heat: Carefully chop the chipotle peppers (removing any tough stems) and add them along with the 2 teaspoons of adobo sauce to the pot.
  5. Begin the Reduction: Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting (a very gentle simmer).
  6. The Stirring Job: Simmer, uncovered, for 45 to 60 minutes. Stir frequently until the ketchup has reduced by roughly one-third and coats the back of a spoon. The consistency should be thick, like standard shop-bought ketchup.
  7. Blend until Smooth: Remove the pan from the heat. Carefully transfer the hot mixture to a high-speed blender (or use an immersion blender directly in the pot). Blend until absolutely silky smooth, ensuring all chipotle pieces are pulverised. (If using a standard blender, hold the lid firmly and vent the top to allow steam to escape.)
  8. Strain for Perfection: Pass the blended ketchup through a fine-mesh sieve or strainer, pushing it through with a spatula. This removes any seeds or fibrous remnants and ensures a luxurious texture. Discard the solids.
  9. Final Seasoning: Taste the strained ketchup. Adjust for salt, pepper, or a dash more vinegar/sugar if needed to achieve perfect balance.
  10. Cool and Store: Pour the hot ketchup into sterilised jars. Allow to cool completely on the counter before sealing and refrigerating. It will continue to thicken as it chills. Store refrigerated for up to 3 weeks.