Chipotle Ketchup Food

CHIPOTLE KETCHUP

Steps:

• Heat the oil in a large skillet set over medium heat. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes. Add the vinegar and sugar and cook until the mixture has thickened, another 20 to 25 minutes. Pour the mixture into a blender with the chipotle chiles and blend until smooth. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes. Transfer to a container and refrigerate until cold.

CHIPOTLE KETCHUP

Steps:

• On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
• Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
• Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
• After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

HOT POTATO TOTS WITH CHIPOTLE KETCHUP

Steps:

• For the chipotle ketchup: Put the ketchup, chipotle chile, adobo sauce, cilantro and lime zest in a blender. Blend until smooth.
• For the hot potato tots: Preheat the oven to 250 degrees F.
• Put the potatoes in a stockpot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool.
• Grate the potatoes and onion into a bowl, using the large holes on a box grater. Mix in the flour, thyme, egg, 2 teaspoons salt and 1 teaspoon pepper.
• Fill a Dutch oven two-thirds full with oil and heat to 375 degrees F.
• Scoop about 1 heaping tablespoon of the potato mixture into the palm of your hand. Gently shape into a ball, then flatten with a two-finger pinch and roll between your palms. Repeat with the remaining potato mixture.
• Fry a few tots at a time, turning frequently, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Keep warm in the oven. Serve with the chipotle ketchup on the side.

CHIPOTLE KETCHUP

Steps:

• Cook onions in oil over medium-low heat until golden. Add tomatoes and juice, crushing with the back of spoon.
• Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour.
• Puree in food processor, then return to pan ( I strained back into pan to remove any remaining small bits of chile or tomato ) and cook over low heat until it reaches your desired consistency.

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
• For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
• Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
• Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.

CHIPOTLE KETCHUP

Steps:

• 1. Cook onions, over medium heat until translucent.
• 2. Add the pureed tomatoes to the onions and mix in; add all the remaining ingredients, except the lime juice.
• 3. Simmer uncovered, stirring frequently, until thick, about 1 hour.
• 4. Remove from heat and let the mixture cool down a little before adding it to a blender.
• 5. Add the lime juice and puree.

CUMIN-CHIPOTLE KETCHUP

Steps:

• Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle.
• Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.)