Po Campo'S Chilpotle Ketchup

• For the Texas spice rub:
• 1/4 cup cumin
• 2 tablespoons ancho chile powder
• 1 1/2 tablespoons whole coriander
• 2 tablespoons dried Mexican oregano
• 1 tablespoon garlic powder
• 2 teaspoons dark cocoa powder
• 1 1/2 teaspoons ground expresso
• 5 teaspoons kosher salt
• For the chilpotle ketchup:
• 1 to 3 chilpotle peppers in adobo, depends on your heat tolerance
• 1 1/2 tablespoons adobo sauce from above
• 2 cups Pomi strained tomatoes, I only use the brand name here because I don't know of any other strained tomato brands
• 1 garlic clove
• 2 tablespoons yellow onion, diced
• 1/2 teaspoon dark cocoa powder
• 1 teaspoon Texas spice rub
• 2 teaspoons cider vinegar
• 1 tablespoon brown sugar

1. This makes way more than you will need but I always keep this mix around for all kinds of stuff. Rub a whole chicken with it, or chicken breast or steaks. But if you don't want it around I am guessing a pinch of each would do.
2. Place all the spices in a spice grinder and grind fine.
3. Combine the chilpotle peppers, the adobo sauce, garlic, onion and a 1/2 cup of the strained tomatoes in a food processor and process until smooth.
4. Combine all the ingredients in a sauce pan and place it over medium heat. Bring the ketchup to a boil. Reduce the heat to a simmer and simmer for about a 1/2 an hour or until thickened. Let cool and serve.

cumin, ancho chile powder, whole coriander, oregano, garlic, cocoa, ground expresso, kosher salt, ketchup, peppers, adobo sauce, tomatoes, garlic, yellow onion, cocoa, texas spice rub, cider vinegar, brown sugar

Taken from food52.com/recipes/6479-po-campo-s-chilpotle-ketchup (may not work)