Apple-Sweet Chipotle Ketchup

To make the Apple-Sweet Chipotle Ketchup: Place the apple and onions in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes
Add the chipotle powder and cook until the chipotle is aromatic, about 2 more minutes.
Once the onions and apples are caramelized (they should be the brown color of caramel),  add the tomato paste and “singe” (let it brown) as well, a couple of minutes.  The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”).
Add the cider vinegar to the pan.  Use a wooden spoon to deglaze the pan, scraping up any bits from the bottom.
Add 1 cup of water. Cover and bring to a boil.  Reduce to simmer and cook until the apples are completely tender, about 7 minutes.
Remove from heat and let cool slightly. Transfer everything into a blender. Purée
Add water, as needed, to reach a smooth, ketchup consistency.
Taste to adjust seasoning with salt

Serve with Southwestern Sweet Potato Fries or Black Bean Veggie Burgers.

Yield: 3 cups

Chef Katie’s Tips:

Experiment with Peppers: Use this basic recipe to experiment with a wide variety of dried chile peppers.  Gaujillos have a subtle smokiness, while Chipotles will really amp up the smoke and heat.

No Refined Sugar or Syrup: I’m on a mission to get rid of empty calories. This recipe uses the natural sweetness from caramelizing the apple and sweet onion. If you’re still craving more sweetness, add 4 pitted dates when you add the tomato paste.

Spice to Taste: For more heat, add more chipotle. For less heat, substitute the chipotle with 2 teaspoons of smoked paprika. You’ll get the smoky flavor without the heat.