Author Adapted by Lisa Fain from the New York Times
1poundRoma tomatoes, chopped and cored
1/2teaspoonground black pepper
1or 2 dried chiles de arbol, crumbled
Pinchof chipotle powder
Combine all the ingredients in a pan, bring to a boil and then simmer, stirring often until tomatoes have dissolved and jam is thick and glossy, about 45 minutes. Pack jam into a sterilized container. Keeps in the refrigerator for 2 weeks.
Variations on this could be made by adding chopped jalapeños, chopped cooked bacon or I’ve even heard of people stirring in a bit of bourbon. And if you thinking this is close to chipotle ketchup, it is, though that has a few different spices and vinegar to give it that familiar tang.