Homemade Spicy Chipotle Ketchup

Spicy Chipotle Ketchup

Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!

This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.

Spicy Chipotle Ketchup

Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend.  You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.

What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!

Spicy Chipotle Ketchup


  • 3-4 canned chipotle chiles in adobe sauce, chopped
  • 1 jalapeño, seeded and diced
  • 1 Tbs. olive oil
  • half a red onion chopped, or 1 small red onion
  • 2 garlic cloves
  • 1 cup tomato ketchup
  • 2 tablespoons light agave nectar or 1 tablespoon sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder

What to do:

  1. In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
    Spicy Chipotle Ketchup
  2. Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
    Spicy Chipotle Ketchup
  3. Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.

Recipe adapted from William Sonoma Home.

Enjoy your Chipotle Ketchup at your Summer BBQ’s.

Also coming this week is Cilantro Chicken Burgers as the final Memorial Day Celebration Recipe!

Don’t forget to follow Hunter’s Healthy Kitchen on:



Weeknight Sausage & Peppers

Sausage & Peppers Served with Wild Brown Rice.
sausage and peppersDuring the week I am always trying to find meals that are quick and easy or can even be made in advance. It seems that if I don’t I find myself going to bad habits such as ordering in unhealthy foods. Like pizza! If I have a healthier option I would rather eat that but sometimes there just isn’t enough time to cook during the week!

This recipe was made for meal prep purposes. On the nights that I work until 8 o’clock I have no desire to cook when I get home. I find that prepping my meals ensures that I will eat the right foods.

Serve this meal with a green salad and you will have a delicious, quick weeknight meal.

This sausage and pepper recipe is so easy and you could add chicken stalk or a can of diced tomatoes to spice this up. I kept it pretty basic and it’s still delicious.

What you need:

  • 1 package of Italian turkey sausage about 6 sausages
  • 4 cups of sliced bell peppers (I used red green and yellow)
  • 3 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon cracked black pepper
  • garlic powder
  • Italian seasoning
  • 1 cup of wild brown rice cooked according to package

What to do:

  1. 1. Preheat one smaller saute pan with 1 tablespoon of olive oil and one larger with 2 tablespoons olive oil.
  2. Once hot add Italian sausage to the small pan and cover. Cook until brown on each side. About 5-10 minutes. Remove from pan and slice on a cutting board. It’s okay if the sausage is still a little pink on the inside because we will add it to the pepper mixture.
  3. While sausage is cooking add bell peppers to larger saute pan with garlic powder, salt, pepper, and Italian seasoning.
    sausage and peppers
  4. Add sliced sausage to the bell peppers and cook for another 5-7 minutes with lid on. You want to cook until the sausage is no longer pink and bell peppers are still a little tender.
    sausage and peppers
  5. Enjoy and split portions into containers with a little bit of brown rice in each one.
    Refrigerate and eat as needed. Can be reheated in microwave.

Grilled Swordfish with Asparagus Pepper Sauté and Fingerling Potatoes

Now that grilling season has officially begun I have been loving the simplicity and easiness of grilling almost anything!  Fish is one of my favorite things to grill in the Summer because it is easy and very healthy. Grilled Swordfish with vegetables and fingerling potatoes is so quick and perfect for any summer BBQ!

grilledswordfish(Basil Grilled Swordfish with Asparagus Pepper Sauté and Fingerling Potatoes)

There are many benefits to grilling seafood. Fish are low in calories and fat, yet provide a good source of omega-3 fatty acids. Salmon, is another fish i love to grill. Today, I decided to go with Swordfish. Having fresh fish is important in any summer BBQ. Make sure to pick whatever looks freshest at your local market.

Yellow and orange peppers sautéed with asparagus go deliciously with this grilled Swordfish. One of my favorite ways to serve vegetables are mixing different colors and textures. Today I grilled fresh asparagus with yellow and orange peppers. Bell Peppers are a good source of vitamin C and also contain fiber, protein and iron. Yum! Asparagus are also packed with loads of healthy nutrients and a good source of fiber.

I will definitely make this again, here’s what i did:


1. Prepare fish and marinade for at least 1 hour

Salt and pepper both sides of fish and then place in ziplock bag. Add half the juice of a lemon, 2 tablespoons of water, 1 tablespoon chopped fresh basil, 1 teaspoon of garlic powder or fresh garlic to bag. Slice other half of lemon and place on top of fish.



2. While fish is marinating cut up 1 orange pepper, 1 yellow pepper, and 1 bunch of asparagus add to mixing bowl. Put 2 tablespoons of olive oil, salt, pepper, and italian seasoning.


3. Prepare potatoes in tin foil pouch with olive oil, salt, pepper, and chopped fresh rosemary.


4. Prepare grill to 400 degrees and begin to cook potato pouch first, add grilled vegetables to grill sauté, cook for about 10 minutes.


5. While vegetable and potatoes are cooking and almost done prepare grill for fish about 3-4 minutes on each side.



6. Remove fish, vegetable, and potato from grill and enjoy!