I often freeze our leftover BBQ Baked Beans ... and when I reheated them recently, I put a couple of Tablespoons of this Chipotle Ketchup into the pan.  Delicious!  Next time I will add this Chipotle Ketchup right into the Baked Bean & Hot Dog Casserole - that I know sounds crazy - but everyone who has had it - LOVES it ... and both of these mentioned dishes/recipes would be great for a Super Bowl party!!  And very cost-effective at that!!  OH - I’ve even put a couple of teaspoons of this into our coleslaw dressing - just for a hint of smoky-sweetness in the background - but not too much to color the dressing pink!


Here’s the Recipe from Easy Pressure Cooker Cookbook:


Makes 4 cups (and yes, you can freeze the remaining).  And it tastes even better on the second, third day, etc.  Keeps in the refrigerator for 2 weeks or in the freezer for up to 3 months.  You’ll be amazed how much you’ll use it!


  1. -2 tablespoons canola oil

  2. -1 large sweet onion, such as Vidalia, finely chopped

  3. -2 chipotle chiles in adobo sauce, finely chopped  (I flash freeze the remaining chiles individually, and I freeze the remaining adobo sauce in tablespoon increments - they are fabulous added to many, many recipes)

  4. -1/2 teaspoon ground cloves

  5. -1/2 teaspoon ground allspice

  6. -1/4 teaspoon dry mustard

  7. -1/4 cup firmly packed light brown sugar

  8. -Two 28oz cans tomato puree

  9. -1/2 cup apple cider vinegar

  10. -1 tablespoon Worcestershire Sauce

  11. -2 tablespoons maple syrup


In the pressure cooker, heat the oil over medium-high heat.  Add the onion, chiles, cloves, allspice and dry mustard - sauté for 2 minutes, or until the onion begins to soften.  Add the brown sugar, tomato puree, vinegar, Worcestershire and maple syrup.  Lock the lid in place and cook at high pressure for 6 minutes.


Release the pressure naturally (this will take a few minutes) and remove the lid, tilting away from you to avoid the steam.  Cook the ketchup completely (it will be hot, hot, hot when it comes straight out of the pot) and keep in airtight containers in the refrigerator or freezer.  ENJOY!!!


PS - it’s delicious served as a dipping sauce/condiment with Rapid Roastini and Turkey & Spinach Meatballs!  Both can be fun finger foods for a party!!