Bourbon Ketchup

• 1 (28 oz can) peeled diced tomatoes - PUREED
• Olive Oil / Canola blend
• 1 medium onion, minced
• 2 TB garlic, minced
• 1 small jalapeno, minced
• (seed it if you don't want too much heat)
• 1/2 cup bourbon whiskey (cheap is fine, the alcohol is cooking out)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1 TB tomato paste
• 1/2 cup packed light brown sugar
• 1/2 cup Bragg's Unfiltered Apple Cider Vinegar

1. Heat a large enough pot with just enough oil to coat the bottom. When hot, add in the onions, garlic, and jalapenos. Saute over med-high heat for about 5 minutes, until onions are translucent. Garlic should NOT burn.
2. Add the bourbon. Cook, stirring frequently, until most of the liquid has evaporated.
3. Add the chili powder, paprika, cinnamon, and tomato paste. Stir until incorporated.
4. Add brown sugar, apple cider vinegar. Cook for another couple of minutes until bubbly and sugar has liquified.
5. Add the canned tomatoes (that you have pureed/blended).
6. Bring to a boil, then simmer for an hour uncovered, stirring frequently, until very, very thick.
7. Let ketchup cook, blend, then pass through a strainer or ricer into a bowl. It should be a very smooth ketchup.

tomatoes, olive oil, onion, tb garlic, jalapeno, bourbon whiskey, chili powder, paprika, cinnamon, tomato paste, brown sugar, bragg

Taken from www.epicurious.com/recipes/member/views/bourbon-ketchup-50107856 (may not work)