Chipotle Ketchup

Chipotle Ketchup

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 8

Add a little kick to your ketchup with a few spices and some chili peppers. For a smoother sauce, puree the mixture in a blender or food processor.


  • 4 canned chipotle chilies in adobo sauce
  • 1 jalapeño or serrano chili
  • 1 Tbs. olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup tomato ketchup
  • 1 Tbs. sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder


  • Seed and chop all the chilies.
  • In a small saucepan over medium heat, warm the olive oil. Add the chopped chilies, onion and garlic and cook, stirring occasionally, until soft, 4 to 5 minutes. Reduce the heat to low and stir in the ketchup, sugar, cumin and chili powder. Simmer until deep red in colour, about 15 minutes. Let cool.
  • Use immediately or cover tightly and refrigerate for up to 1 month. Makes 1 1/2 cups.
  • Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).