Ingredients

2 Tbsp vegetable oil

1 ½ medium yellow onions, chopped

1 clove garlic, chopped

2 Tbsp tomato paste

½ cup tomato juice

2 lbs canned peeled tomatoes

¼ cup apple cider vinegar

¼ cup honey

¼ cup brown sugar

1 Tbsp black pepper

1 Tbsp kosher salt

2 chipotle peppers diced

2 T adobo sauce

Preparation

  1. Heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic clove and cook, stirring occasionally to prevent browning, until the onion is translucent, about 5 to 7 minutes.
  2. Add the tomato paste and cook on medium heat, stirring continuously, until well incorporated, about 2 minutes. Next, slowly add the apple cider vinegar and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 more minutes. Then, add the canned tomatoes, honey, brown sugar and tomato juice, chipotles and adobo sauce
  3. Allow the mixture to cook until the flavors meld, about 45 minutes. Pull the ketchup off the heat, season with salt and pepper, and allow to cool.
  4. Puree in a blender or food processor and serve.