Chipotle Ketchup

• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 2 large red bell peppers, seeded and diced
• 4 cloves garlic, minced
• About 5 Roma tomatoes, cored and coarsely chopped
• 1/2 teaspoon kosher salt
• 1/3 cup champagne vinegar
• 1/3 cup sugar
• 1/4 cup canned chipotle chiles in adobo sauce

1. Heat the oil in a large skillet set over medium heat.
2. Add the onion and peppers and saute until softened, about 5 minutes.
3. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes.
4. Add the vinegar and sugar and cook until the mixture has thickened, another 20 to 25 minutes.
5. Pour the mixture into a blender with the chipotle chiles and blend until smooth.
6. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes.
7. Transfer to a container and refrigerate until cold.

canola oil, yellow onion, red bell peppers, garlic, tomatoes, kosher salt, champagne vinegar, sugar

Taken from www.epicurious.com/recipes/food/views/chipotle-ketchup-382698 (may not work)