Instructions: In a 1 1/2-quart saucepan, combine the tomato sauce, vinegar, mustard, and honey. Add the celery and onion. Add the chipotles to the saucepan and bring to a boil over medium heat. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse with the spices.

Remove the celery, onion, and spice bag. and bottle.

This ketchup isnt blazingly hot, just spicy hot, and infused with a smoky flavor. Store ketchup in the refrigerator for up to I month.

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