The chipotle peppers add their smoky and spicy notes to this zesty sauce. Use this in place of your regular bottled ketchup on burgers, meat loaf, or meatballs. It’s also ter- rific to serve alongside grilled chicken and makes a world of difference in baked beans.
MAKES: 4 Cups
INGREDIENTS:
- 2 tablespoons canola oil
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon dry mustard
- ½ cup firmly packed light brown sugar
- Two 28-ounce cans tomato puree
- ⅓ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
INSTRUCTIONS:
- In the pressure cooker, heat the oil over medium-high heat. Add the onion, chiles, cloves, allspice, and dry mustard, and sauté for 2 minutes or until the onion begins to soften.
- Add the sugar, tomato puree, vinegar, Worcestershire, and maple syrup.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Cool the ketchup completely and then store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
