Best 10 Chipotle Ketchup Recipes

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**Dive into a Flavorful Fusion: Chipotle Ketchup Recipes for Every Occasion**

Indulge in a tantalizing blend of smoky, spicy, and tangy flavors with our collection of chipotle ketchup recipes. These culinary creations elevate the classic condiment to new heights, adding a unique dimension to your favorite dishes. From classic burgers and fries to sophisticated grilled meats and glazes, our recipes cater to every palate and occasion.

**Classic Chipotle Ketchup:** Experience the perfect balance of heat and tang with our classic chipotle ketchup recipe. This versatile condiment brings a smoky kick to your burgers, hot dogs, and sandwiches, while adding a subtle warmth to your favorite dipping sauces.

**Spicy Chipotle Ketchup:** For those who crave a bolder flavor, our spicy chipotle ketchup recipe delivers an intense heat that will ignite your taste buds. This fiery condiment pairs perfectly with grilled meats, tacos, and nachos, adding a smoky depth to your favorite Mexican dishes.

**Sweet Chipotle Ketchup:** Craving a sweet and smoky combination? Our sweet chipotle ketchup recipe combines the smokiness of chipotle peppers with the sweetness of brown sugar, creating a harmonious balance that complements chicken, pork, and fish dishes.

**Honey Chipotle Ketchup:** Experience a sweet and savory sensation with our honey chipotle ketchup recipe. The natural sweetness of honey mellows out the heat of chipotle peppers, resulting in a rich and complex condiment that elevates roasted vegetables, grilled shrimp, and even pizza.

**Chipotle Ketchup Glaze:** Elevate your culinary skills with our chipotle ketchup glaze recipe. This thick and flavorful glaze adds a glossy sheen and a smoky-sweet taste to grilled ribs, roasted chicken, and even glazed salmon, transforming ordinary dishes into extraordinary feasts.

**Chipotle Ketchup Marinade:** Tenderize your meats and infuse them with a smoky flavor using our chipotle ketchup marinade recipe. This marinade works wonders on beef, pork, and chicken, creating fall-off-the-bone tender meats with a tantalizing chipotle kick.

Embark on a culinary journey with our chipotle ketchup recipes, and discover a world of flavors that will transform your everyday meals into extraordinary culinary experiences.

Let's cook with our recipes!

CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW



Classic Burgers with Cheese, Chipotle Ketchup, Horseradish Mustard and Russian Dressing Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

1/4 cup ketchup
1/4 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon celery seeds
1 teaspoon hot smoked paprika
Kosher salt and freshly ground black pepper
1/2 head green cabbage, finely shredded
1 medium carrot, peeled and shredded
6 green onions, green and pale green parts only, thinly sliced
3 tablespoons grated Spanish onion
1 cup ketchup
2 tablespoons pureed chipotles in adobo
1 cup Dijon mustard
1/4 cup prepared horseradish, drained
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (mix of white and dark meat)
Canola oil, for brushing
Kosher salt and freshly ground black pepper
8 slices American, cheddar, Monterey Jack, pepper Jack or Swiss
4 hamburger buns
8 ounces potato chips, optional

Steps:

  • For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
  • Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
  • For the mustard: In another small bowl, whisk together the mustard and horseradish.
  • For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
  • Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
  • Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP



Meatloaf Sandwich with Chipotle Ketchup image

Provided by Food Network

Time 2h45m

Yield 12 servings

Number Of Ingredients 20

2 pounds ground chuck
2 eggs
2/3 cup marinara
3/4 cup finely diced parsley leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/3 cups breadcrumbs
Two 16-ounce cans tomatoes
1 large onion, chopped
2 tablespoons tomato paste
2 tablespoons olive oil
3/4 cup dark brown sugar
1/2 cup apple cider vinegar
1 chipotle pepper, chopped
2 tablespoons chipotle sauce
1 tablespoon Worcestershire
1/2 teaspoon freshly ground black pepper
1 tablespoon lime juice
24 slices wheat bread
12 slices pepper jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
  • For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
  • Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
  • Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.

CHILE RELLENOS GRILLED CHEESE WITH CHIPOTLE HONEY KETCHUP



Chile Rellenos Grilled Cheese with Chipotle Honey Ketchup image

It's a chile rellenos mash-up--in a yummy, melty grilled cheese sandwich. Debate if you will. Soft bread that squishes down when you take a bite rocks a grilled cheese for some, but crunchy, substantial artisan bread is a must for others. You choose--enjoy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1/3 cup ketchup
2 tablespoons honey
1 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
8 slices white or whole wheat bread
2 cans (7 oz each) Old El Paso™ whole green chiles, drained
1/3 cup butter, softened
Food Should Taste Good® blue corn tortilla chips

Steps:

  • In small bowl, mix Chipotle Honey Ketchup ingredients; set aside.
  • In medium bowl, toss together cheeses. Place 1/2 cup cheese on each of 4 bread slices. Top with 2 pieces green chiles; top with remaining bread. Spread 2 teaspoons butter over each top slice of bread.
  • Place sandwiches, buttered side down, in 12-inch skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve with Chipotle Honey Ketchup and chips.

Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 22 g, ServingSize 1 Sandwich, Sodium 1380 mg, Sugar 16 g, TransFat 1 g

CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP



Cheddar Burgers with Balsamic Onions and Chipotle Ketchup image

Provided by Tony Rosenfeld

Categories     Onion     Fourth of July     Backyard BBQ     Vinegar     Cheddar     Ground Beef     Hot Pepper     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6

Number Of Ingredients 17

Onions:
1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Chipotle ketchup:
1 cup ketchup
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
Burgers:
2 1/4 pounds ground beef (15% to 20% fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves

Steps:

  • For onions:
  • Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
  • For chipotle ketchup:
  • Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
  • For burgers:
  • Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
  • *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP



Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 6 servings, 2 burgers each

Number Of Ingredients 13

2 pounds ground sirloin
1 medium onion, peeled and cut in 1/2
2 tablespoons Worcestershire sauce, eyeball it
2 chipotles in adobo and 2 tablespoons of adobo sauce
2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 cloves garlic, finely chopped
3 tablespoons brown sugar
1/4 cup vinegar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
Salt and pepper
12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
12 small round rolls, split

Steps:

  • Preheat grill pan to high.
  • Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
  • Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
  • Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
  • Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

CUMIN-CHIPOTLE KETCHUP



Cumin-Chipotle Ketchup image

Categories     Condiment/Spread     Tomato     Quick & Easy     Summer     Lemongrass     Bon Appétit

Yield Makes 3/4 Cup

Number Of Ingredients 5

1 1/2 teaspoons cumin seeds
3/4 cup ketchup
1 1/2 teaspoons chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can
1 1/2 tablespoons fresh lime juice
1 tablespoon tequila

Steps:

  • Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle.
  • Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.)

TEX-MEX BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP



TEX-MEX BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP image

Categories     Beef     Cheese     Pepper     Bacon

Yield 4 people

Number Of Ingredients 21

Chipotle Ketchup:
1 cup tomato sauce
2 tablespoons light brown sugar
3 tablespoons chipotle in adobo paste, pureed
2 tablespoons cider or wine vinegar
1 tablespoon Worcestershire sauce
Burgers:
12 slices bacon, 4 slices fine chop
A drizzle of extra virgin olive oil (EVOO)
1 small onion, chopped
2 jalapeno peppers, chopped
4 cloves garlic, chopped
1 ½ pounds ground beef
1/2 tablespoon cumin, half a scant palmful
½ tablespoon ground coriander, half a palmful
1 tablespoon smoked sweet paprika, a scant palmful
1 teaspoon Mexican oregano
4 slices smoked cheddar or sharp cheddar
4 slices Pepper Jack cheese
4 crusty burger rolls, split and toasted
Lettuce and red onions

Steps:

  • Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375. Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 - 1 slice of each. Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

CHIPOTLE KETCHUP



Chipotle Ketchup image

Make and share this Chipotle Ketchup recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Sauces

Time 1h30m

Yield 100 serving(s)

Number Of Ingredients 11

1 medium sweet onion, diced
1 tablespoon olive oil
28 ounces can whole tomatoes
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon celery seed
3 chipotle peppers in adobo seasoning
salt, to taste

Steps:

  • On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
  • Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
  • Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
  • After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

CHIPOTLE KETCHUP



Chipotle Ketchup image

Categories     Sauce     Simmer

Yield makes about 3 cups

Number Of Ingredients 9

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

Steps:

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

CHIPOTLE KETCHUP



Chipotle Ketchup image

Here's one you'll make all summer long! It's great on hot dogs, burgers,for dipping potato wedges, or whatever else you'd use ketchup for. We love it on meatloaf. I've been a member here for a while, but this is the first recipe I've posted(finally!)

Provided by Suze Jones

Categories     Other Sauces

Number Of Ingredients 12

2 (16oz) can(s) tomato puree (or 2 cups fresh tomato puree)
1 large onion, minced
2 Tbsp tomato paste
2 Tbsp olive oil
1/2 c dark brown sugar
1/2 c apple cider vinegar
1 Tbsp molasses
1 chipotle pepper, chopped (from a can of chipotles in adobo)
1 - 2 Tbsp adobo sauce (from the can of chipotles in adobo)
1 Tbsp worcestershire sauce
1/2 tsp black pepper (fresh ground preferably)
1 Tbsp lime juice

Steps:

  • 1. Cook onions, over medium heat until translucent.
  • 2. Add the pureed tomatoes to the onions and mix in; add all the remaining ingredients, except the lime juice.
  • 3. Simmer uncovered, stirring frequently, until thick, about 1 hour.
  • 4. Remove from heat and let the mixture cool down a little before adding it to a blender.
  • 5. Add the lime juice and puree.

Tips:

  • Choose ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful the ketchup will be.
  • Use a variety of tomatoes: Using a variety of tomatoes, such as Roma, San Marzano, and heirloom tomatoes, will give the ketchup a more complex flavor.
  • Roast the tomatoes: Roasting the tomatoes before making the ketchup will intensify their flavor.
  • Use fresh chipotle peppers: Fresh chipotle peppers will give the ketchup a more smoky and spicy flavor than dried chipotle peppers.
  • Add other spices: Feel free to add other spices to the ketchup, such as cumin, paprika, or cayenne pepper, to taste.

Conclusion:

Chipotle ketchup is a delicious and versatile condiment that can be used on a variety of foods, such as burgers, fries, chicken tenders, and hot dogs. It is also a great ingredient to use in recipes, such as tacos, burritos, and chili. If you are looking for a new and exciting condiment to try, I highly recommend making chipotle ketchup at home. It is easy to make and can be tailored to your own personal taste.

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