1tablespoonNew Mexico ground red chile powder see notes
2cans diced tomatoes with their juice
½cupapple cider vinegar
a few grinds pepper
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.
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.
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.
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.
I use New Mexico Dixon red chile. The area of northern NM between Santa Fe and Taos is renowned for its red chile. Chimayo and Dixon (2 small villages in the area) argue over who's chile is best... They're both amazing! Ground ancho or chipotle make great substitutes!I have not poured hot liquids into a blender to puree in years. Immersion blenders are much safer and less messy. If you don't have one, cool the mixture prior to adding it to the blender.