Add all the ingredients – except the Sugar – to a large pan
Bring to the boil, cover the pan with a lid, and simmer for 2 hours
After 2 hours of simmering – whizz the sauce up with a hand held stick blender until smooth-ish (or let the mixture cool a little and then whizz it up in a food processor before putting back into the pan)
Add the Sugar, and simmer for another 30 minutes, stirring this time
Let it cool slightly and then pour the Ketchup into sterilised jars
Seal with a lid and leave for 2 days before eating. This Chipotle Ketchup will keep in the fridge for up to 2 weeks
[To sterilise jars... put them in the oven (maybe on a baking tray to make it easier?!), and then heat the oven to 160˚c. Once the oven hits 160˚c, leave the jars in there for 20 minutes and then remove from the oven and cool slightly before filling...]
NB – This recipe is in the Pitt Cue Co. The Cookbook – originally when I bought the book, Chipotle peppers were difficult to find in Essex; now not so much. If you can’t find them, substitute with a mixture of fresh Red Peppers, Red Chilli Peppers and maybe some from jars?!