1 T olive oil
1 onion, diced
2 cloves garlic, minced
28 oz can of roasted diced tomatoes
2 t sea salt
1/4 t black pepper, freshly ground
1/2 t chipotle pepper
1 T red wine vinegar
1 C Red Pepper Jelly
Fry onion in oil on medium high until start to brown.
Add garlic and fry for few more minutes.
Add tomatoes, salt, black pepper, chipotle pepper, and red wine vinegar.
Stir well to combine. Remove from heat.
When cool enough, blend with immersion blender until smooth.
Add red pepper jelly, bring to simmer, and simmer over medium low until thickened and reduced by half.
Cool to room temperature.
Pour into jars, seal, and refrigerate up to 3 weeks.
*If not using my Red Pepper Jelly in this recipe, please add more vinegar and brown sugar as this ketchup needs it 🙂
Match made in Heaven:
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