Chipotle Catsup 1 cup minced onion 3 tablespoons minced garlic 1/4 cup olive oil 18 ounces tomato paste (4 cups fresh cooked down) 3 ounces canned Chipotle chiles pureed in their adobo dash of Jim's Applewood Smoked Habanaros salt to taste Saute onion and garlic in oil until cooked through. Stir in remaining ingredients. Bake in a covered pan for an hour at 275 F. Cool and puree. Bottle and store in refrigerator.