Smoky Chipotle Ketchup Recipe Easy Homemade Kick

Instructions:

1. Heat a drizzle of neutral oil in a medium saucepan over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, stirring constantly to bloom the flavour.
4. Pour in the water. Add the chipotle peppers, adobo sauce, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper. Stir well.
5. Bring the mixture to a gentle simmer. Reduce heat to low, cover loosely, and cook for 30–35 minutes, stirring occasionally, until reduced and thickened.
6. Remove the saucepan from the heat and let the mixture cool for at least 15 minutes before blending.
7. Carefully transfer the cooled mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth and velvety.
8. Taste and adjust seasoning as needed (add more vinegar for tang or sugar for sweetness).
9. Pour the finished ketchup into a clean, airtight container. Chill in the refrigerator for at least 2 hours before serving to allow flavours to meld.