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Chef Jamie Shannon's Chipotle Ketchup
By Chef Jamie Shannon


4 Dried Chipotle Chiles rehydrated (in water to cover - 30 minutes in hot or 12 hours in cold 1 head Organic Garlic peeled and roasted 
4 Organic Bell Pepper (use Red Bell Pepper) Salt and Pepper 
1 1/2 tablespoons Olive Oil 
3 ounces Corn Syrup 
1/2 ounce Rice Wine Vinegar 


Rehydrate chipotle chiles until soft. 

In the oven, roast the head of peeled garlic and 4 red bell peppers, lightly coated with olive oil and seasoned with salt and pepper, at 350°F for 20 minutes or until garlic is brown and peppers blister. 

If garlic is brown, but peppers are not quite done, remove the garlic and continue roasting the peppers. 

When peppers are blistered/dark, put in a stainless steel bowl and cover with plastic wrap. Let cool. 

After peppers have cooled, brush away the blistered skin and remove the seeds, retaining the juice from the peppers. 

Combine the peppers, their juice, the chipotle chiles, their liquid, and the roasted garlic in a food processor and blend. 

Slowly add corn syrup and vinegar. Let blend until all is mixed. 

Taste and adjust seasoning with salt and pepper. Keep refrigerated for one week.