Chipotle Ketchup

From Chef Brian Shea’s Kitchen at The Barley House Restaurant & Tavern in Concord

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• Olive oil
• 1/2 cup white onion, chopped
• 28 ounce can diced roasted tomatoes
• 2 chipotle peppers*
• 1/4 cup white wine vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• Salt and pepper to taste

brDirections:br

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1. Heat a little olive oil in a medium saucepan; add the onions and sauté until transparent. Add the tomatoes, chipotle peppers, white wine vinegar, balsamic vinegar and sugar. Simmer over low heat for about 45 minutes – 1 hour.
2. Puree with a hand held blender. Season with salt and pepper to taste. Cool and store in the refrigerator.

br* Look for 7 ounce cans Chipotle Peppers in the international or specialty aisle of your supermarket.