Cookbook:Chipotle Ketchup

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• 36 ounces tomato paste
• ¾ cup cider vinegar
• 5 chipotles in adobo sauce, puréed
• 1 tbsp salt
• 2 tbsp onion powder
• 2 tbsp garlic powder
• ¼ cup adobo sauce

1. Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for ½ hour.
2. Refrigerate in a non-reactive container for up to 2 months.