Spicy Chipotle Ketchup
Heat the oil over medium heat in a large stock pot. Add the onion and red pepper and cook for about 5 minutes until softened. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, chipotle peppers, apple cider vinegar, brown sugar, molasses and lemon juice. Use an immersion blender to puree the mixture until smooth (or puree in batches in a blender or food processor).
Add the ground cinnamon, cinnamon stick, ground cloves, whole cloves, celery salt and kosher salt. Bring to a boil, then reduce heat to medium low and simmer uncovered for an hour and a half, until thickened and the flavors have developed.
For a "rustic" ketchup, remove the cinnamon sticks and the whole cloves with a slotted spoon and serve the ketchup as is. For a smoother ketchup, pour the mixture through a mesh strainer (or a food mill) into a heat-proof bowl, pushing it through the strainer with a spoon to strain out the pulpy bits of the tomatoes, peppers and onion. Discard the pulp and let the ketchup cool to room temperature (it will thicken a little more as it cools) and serve.
Yields 7 cups.
From Curly Girl Kitchen.