This keto chipotle jalapeno ketchup is amazingly delicious! It will provide the perfect spicy kick every time you serve it!
I love making my own low carb condiments, and this keto chipotle jalapeno ketchup is one of my favorites! We start with fresh tomatoes and onions, then add both jalapeno and chipotle peppers along with an amazingly flavorful spice mixture to make this ketchup. Another great thing about this ketchup is that you can also easily adjust the heat level to suit your personal taste preference.
Let’s talk about our tomatoes, onions, garlic, and peppers!
For tomatoes, I used a combination of Roma and vine ripened tomatoes. I’ve found this combination helps to create the perfect ketchup consistency. Roma tomatoes, also called plum tomatoes, give our ketchup sweetness and they cook down nicely which helps to thicken our ketchup. The vine ripened tomatoes add juiciness and amazing flavor. I used a yellow onion to make this ketchup, but alternately you could use a white onion. I added four garlic cloves, but you can add even more if you’d like. We then add both chipotle peppers in adobo sauce and a jalapeno pepper. If you’d like a milder ketchup, you can decrease the amount of peppers you use. Also, since the majority of heat from jalapenos is found in their seeds and membranes, you can choose to add or omit these. For an even hotter ketchup, you can add another jalapeno or more chipotle peppers.
What other ingredients go into this keto chipotle jalapeno ketchup?
To our tomatoes, onions, garlic, and peppers, we add vinegar, broth, and tamari. When making ketchup, I’ve experimented with different vinegar types and with different broths, and I prefer distilled white vinegar and vegetable broth. If you’d like to play around with ingredients, you could try using apple cider vinegar or could use beef or chicken broth to make your ketchup. For a little sweetness and to balance out our flavors, we add a little keto sugar. I used the Swerve brand as it contains zero calories and zero net carbs. It’s also amazingly similar in its sweetness level to regular sugar. You can give your ketchup a taste and add even more sugar if you’d like a sweeter ketchup. For seasoning, we add celery salt, garlic powder, ground mustard, salt, smoked paprika, and a touch of ground cloves and ground nutmeg.
What are some ways I can serve this keto chipotle jalapeno ketchup?
You have some great low carb options for serving this ketchup! It’s a perfect condiment for burgers, brats, and sausages. You can also serve it as a topping for keto sandwiches and lettuce wraps or alongside most any grilled meat. It pairs nicely with roasts, steaks, and seafood mains, and is an amazing choice to top keto meatloaf or to serve with keto meatballs. I love making homemade cocktail sauce and this ketchup would give it a nice addition of heat. This ketchup would also make an awesome dipping sauce for keto chicken nuggets! You can also use this ketchup in any dressing, glaze, or sauce which calls for ketchup as an ingredient. Another great choice is to serve this ketchup with all kinds of egg dishes!
Here are some low carb egg dishes that would pair perfectly with this ketchup!
Andouille and Cheddar Keto Crustless Quiche
Low Carb Ground Turkey Broccoli Egg Bake
Mediterranean Keto Scrambled Eggs
Helpful Hints:
*It will change the flavor a bit, but you can substitute with beef or chicken broth if you’d like.
*Once it cooks down, you’ll end up with between 2½-3 cups of ketchup.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Cutting board
- Kitchen knife
- Measuring spoons
Splash of Encouragement:
***For with God nothing will be impossible. Luke 1:37***
Keto Chipotle Jalapeno Ketchup
This keto chipotle jalapeno ketchup is amazingly delicious! It will provide the perfect spicy kick every time you serve it!
Ingredients
- 2 pounds Roma tomatoes, chopped
- 1 pound vine ripened tomatoes, chopped
- ½ small onion, chopped
- 1 jalapeno, chopped
- 4 garlic cloves, chopped
- 3 chipotle peppers in adobo sauce
- ½ cup distilled white vinegar
- ½ cup vegetable broth
- 1 tablespoon tamari
- 3 tablespoons granulated sugar substitute (Swerve)
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
1. Add all ingredients to a large stockpot. Stir to combine. Bring to a boil over high heat.
2. Decrease heat to medium and simmer for 1 hour, stirring occasionally. Let cool slightly.
3. Add mixture to a blender and blend until smooth.
4. Rinse stockpot and add ketchup mixture back to stockpot. Simmer over medium low heat for 1 hour, stirring occasionally.
5. Store ketchup in a covered jar or container in the refrigerator.
Notes
*Once it cooks down, you’ll end up with between 2½-3 cups of ketchup, which makes each serving size approximately 1 tablespoon.
Nutrition Information:
Yield: 40 Serving Size: 1 TablespoonAmount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 120mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 0g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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