Slow Cooker Smoky Chipotle Ketchup UK Recipe

This slow cooker smoky Chipotle ketchup recipe.
Is my UK version of a recipe.
From Adventures in Slow Cooking cook book.
Coming up in my next post, I’ll be reviewing this US slow cooker book.

For more recipe reviews from this book, see my posts included below.

Slow Cooker Smoky Chipotle Ketchup UK Recipe

This slow cooker ketchup is a little like a tomato-based barbecue sauce. Made with chipotle chillies (smoked jalapenos). Which gives this ketchup sauce an intense smoky spicy flavour. Since making this I’ve been using this ketchup not only as a condiment as it is. But it’s also great ingredient to use in other recipes. Such as mixing it mayo to make a spicy coleslaw dressing. Or in a marinade for BBQ-style ribs or chicken. Or to add some heat to simple baked beans – tinned or homemade.

Ingredients (Makes about 500 ml)

2 x 500 g cartons of passata.
125 ml honey.
65 ml tomato puree.
1 tb vegetable oil.
¼ tsp ground allspice.
Salt to taste.
200 g chipotle in adobo sauce or to taste. (See recipe notes below for where to find this.)

I made this Slow Cooker Smoky Chipotle Ketchup in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method (Total Cooking Time: 4 hours)

Add everything to the slow cooker pot. Use an immersion blender and blend until smooth.
Taste and adjust the amount of chipotle and seasoning to your taste. Stir well.
Cover with the lid. Cook on High for 1 hour.
Stir, especially around the sides where it may start to stick.
Then prop the lid ajar a little, about 2″. This will allow the ketchup to thicken as it cooks.
Continue to cook on High for about 3 hours. Stirring every so often.
Once the ketchup is thicker and darker. Turn the slow cooker off. Leave to cool.
Pour into airtight containers. And store in the fridge, for up to 2 weeks. Or freeze, for up to 6 months.

Recipe Notes

Chipotle in adobo sauce is now available in larger supermarkets. Or online e.g. *Amazon UK.
This is another great recipe from *Adventures in Slow Cooking. The method is essentially the same as the book. I’ve just adapted the ingredients list for items that are more readily available in the UK.