Peach Chipotle Ketchup
This recipe is featured in the Sacramento Bee Taste section today. Wanted to show you what it looks like. We used the ketchup on top of some grass-fed bun less burgers and on these parsnip chips. The ketchup is a flavorful punch of smoky and sweet and can double as a BBQ sauce. I hope you’ll try it in your kitchen! 🙂
1 Tbs molasses
1 Tbs honey
4 yellow tomatoes
1 roma tomato
1/3 cup apple cider vinegar
1 Tbs crushed garlic
1 Tbs olive oil
1.5 Tbs tomato paste
2 chipotle peppers, seeded
1 tsp salt
Heat 1 Tbs olive oil in a skillet and slice the onion. Sauté the onion
and then add the salt when the onion becomes translucent.
When the onion begins to caramelize, add the apple cider vinegar and
cook the onion down until it is brown and fully caramelized.
Peel and slice the peaches and place the fruit in a food processor.
Pulse until the peaches are a thick liquid. Add the molasses and honey
to the mixture and set aside.
When the onion is fully cooked, put it into the food processor with
the crushed garlic, and pulse until it is a paste. Seed and remove the
membrane from the chipotle peppers, and place them into the food
processor with the onion paste. Pulse until well blended. Set this
Core and cut tomatoes into medium sized chunks and place in a saucepot
with the peach pureé. Cook them down with the peach purée until the
tomatoes break down and the mixture starts to thicken. This will take
20-30 minutes. Then add the onion mixture to the saucepot, along with
the tomato paste. Incorporate completely and continue to cook on low
to medium heat until desired thickness is reached (about 10-20 more
Keep in refrigerator for up to a week, or you can freeze for later use.