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:



Sausage Stuffed Mushrooms

sausage stuffed mushroomsSausage Stuffed Mushrooms are a delectable treat! These are not an everyday snack and truly make any evening extra special.

Can you believe for the longest time i didn’t even like mushrooms? To tell you the truth I still am not crazy about them. However, when mushrooms are done right they are absolutely delicious. Of course this recipe is one of those times! My sister loves mushrooms so I have learned to like them as well!

This recipe suggests that you use sweet sausage but after trying this a few times we used spicy sausage and decided we preferred them with a little spice. If you and your guests do not like spice then you can use sweet and they are still just as good! This recipe is from Barefoot Contessa on FoodNetwork. Thanks, Ina!

Christmas and Holiday parties are right around the corner so what will you serve to your guests as an appetizer? If you try these stuffed mushrooms you won’t have any left, trust me!

Spicy Sausage-Stuffed Mushrooms:

What you need:

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound spicy Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

What to do:

Preheat oven to 325 degrees F.

  1. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss when with 3 tablespoons of olive oil and Marsala. Set aside
  2. Heat the remaining 2 tablespoons of olive oil in medium skillet. Add the sausage and break it up with the back of a wooden spoon. Brown sausage for 8 to 10 minutes. Add the chopped mushroom mixture and cook 3 more minutes.
  3. Stir in the scallions and garlic and cook for another 2 to 3 minutes. Add the panic crumbs, stirring to combine evenly with all the other ingredients.
  4. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Turn off the heat, and stir in the parmesan, parsley, and season with salt and pepper, to taste. Let cool slightly.
  5. Line a baking dish with foil and spray with non stick spray. Fill each mushroom generously with the sausage mixture. Place the mushrooms next to each other in a single layer.
  6. Bake until the stuffing is browned and crusty, about 50 minutes.

sausage stuffed mushrooms

You can stuff the mushrooms a head of time and bake the next day! Enjoy!

Asian Grilled Chicken Thighs

This is not an another boring piece of chicken, I promise! Perfect for a 4th of July BBQ. Boy was this Asian Grilled Chicken Thigh delicious! I decided to make this because I was craving some Asian flavors but I did not want to get take out or go to a Chinese Restaurant. It was a beautiful day to be outside and grill, what more do you need?

I like to experiment with Chicken and try and find ways to make it delicious! This was no exception, accept for the fact it was so easy! Combine all the ingredients let it marinade for 2 hours and you got yourself a delicious piece of chicken.

The Asian marinade for this recipe hits every note- sweet, savory, spicy, tangy and zesty! It actually pleasantly surprised my boyfriend and I. Especially because he loves spicy, and me not so much. But it was the perfect balance to where we were both happy.


Best of all you probably have all the ingredients in your pantry of refrigerator right now.

Here’s what you will need:

  • 4 Chicken thighs bone in with skin (you could use boneless and skinless as well)

For the marinade/glaze:

  • 1/3 cup of brown sugar
  • 1/3 cup of soy sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of spicy or sweet chili sauce
  • 3 cloves of garlic minced
  • Fresh Cilantro chopped


  1. Prepare the marinade: Place soy sauce, brown sugar, lime juice, chili sauce, minced garlic, salt, pepper, and cilantro in a bowl and whisk together.
  2. Put chicken thighs in a zip lock bag or zip lock container sprinkle with salt and pepper and pour marinade over chicken. Make sure all of chicken gets covered in marinade, you can use your hands if you want. Refrigerate for 2 hours or over night if possible.
  3. Pre-heat outdoor grill to high heat. While grill is pre-heating take chicken out and prepare your vegetables or any side dishes.
  4. I suggest grilled veggies and a spoon full of brown rice.
  5. Grill the chicken until no longer pink – about 25 minutes – make sure to get skin crispy. Cook until chicken is no longer pink.
  6. While chicken is cooking take extra marinade in bag or container and put in a sauce pan. bring to a boil and let reduce until it thickens.
  7. Once chicken is almost done put the glaze on the top of the chicken and remove from heat.
  8. Serve with grilled vegetables and a spoon full of brown rice. Top chicken with any extra chopped cilantro. Enjoy your delicious chicken!

Perfect for a 4th of July BBQ! Can’t wait to have this again.

Chimichurri with Skirt Steak

Chimichurri is something I was first introduced to at an authentic Columbian Restaurant called La Finca- and fell in love with! The restaurant left a container of chimichurri on the table and it was fresh and delicious. Their version of chimichurri was very spicy which my boyfriend loved and piled on top of whatever he was eating! It was very authentic, fresh, and full of herbs!


The other day we decided to try and make our own chimichurri for skirt steak. Chimichurri can be used on almost anything though-fish, meat, chicken, vegetables, etc. In case you do not know what chimichurri is – it is a green sauce usually served with meat.

There are many versions of chimichurri, however, it is usually based on chopped parsley, minced garlic, olive oil, spices, and vinegar. Chimichurri originates from Argentina and is loaded with nutritional value. This can be a fresh tangy alternative to Ketchup with low calories!

The ingredients in this chimichurri are simple – parsley (high in vitamin c and also gives you calcium, iron, and vitamin A), salt, pepper, olive oil, lemon juice, garlic (known for health benefits), white vinegar (keeps the tangy taste and helps keep fresh longer), and red pepper flakes. Simple, fresh, and delicious!

Here is my version of an easy Chimichurri with Grilled Skirt Steak: 

Steps for Chimichurri:

1. Combine 1 bunch of chopped parsley, 2 teaspoons crushed red pepper, pinch of salt, pinch of pepper, 1/2 cup of olive oil, 2 cloves of garlic, 1/2 cup of white vinegar, and a squeeze of lemon juice in a mixing bowl bowl.


2. Pour mixture into food processor and turn on for a few seconds until chopped up.

3. Remove and put into bowl for later.


Steps for Skirt Steak:

1. Preheat Grill

2. Marinade Skirt Steak in left over drippings from Chimichurri while grill is pre-heating.

skirt steak

3. Grill on high for about 3-4 minutes on each side.


4. Remove and let rest. Once rested slice and put chimichurri on top.