• If using a slow cooker, heat the olive oil in a small saute pan on medium-high heat. If cooking on the stove, use a medium sauce pan. Add the onion and garlic, then saute until the onion is translucent (3 to 5 minutes). Add the red chile powder, cinnamon, smoked paprika, and cumin. Saute until fragrant (another 2 to 3 minutes).
• If using a slow cooker, scrape the ingredients from the saute pan into the slow cooker, then add the remaining ingredients. If using the stove top, add the remaining ingredients to the sauce pan you started with.

Stove Top

• Cook covered on low heat 45 minutes to an hour, stirring occasionally. Allow mixture to cool. Using an immersion blender puree until smooth. See notes.

Slow Cooker

• Cook 4 hours on high with the cover on. Unplug the cooker, and allow it to cool slightly.
• Using an immersion blender puree until smooth. See notes.

To Serve

• Store the finished ketchup in glass jars or other container, and use as desired. It will keep for up to a month in the refrigerator, and in the freezer much longer.
• Enjoy!