This is the recipe from KatieC that I have, which does have vinegar in it (and it's excellent): Smoky Chipotle Ketchup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lbs. ripe tomatoes -- coarsely chopped 1 large onion -- finely chopped 1 large poblano chili -- finely chopped 2 jalapeno chilies -- coarsely chopped 4 canned chipotle chilies -- (2-5) chopped 1/2 cup cider vinegar 1 cup dark brown sugar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth. Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red. Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.

CATSUP 1 gallon tomato puree (fresh tomatoes, no seeds or skins, use a food mill) 2 cups chopped onion 1 cup chopped red pepper 1 head garlic minced 2 cups cider vinegar 1 tbls salt 1/2 tbls celery seed 1 tbls yellow mustard seed 1 tbls black peppercorns 1 tbls allspice berries 1 tbls sweet paprika 1 3 inch cinnamon stick, broken up (or 1 tbls if powdered) 1/2 cup brown sugar 1/2 cup corn syrup Simmer tomato puree. Roughly chop onions, peppers and garlic, throw in with vinegar, sugar and salt. Simmer until reduced by 1/4. Tie all spices in a cheesecloth bag and simmer the sauce until thick, squeeze out the spice bag, run the soup through a food mill and simmer again until really thick. ( I pureed mine with the stick blender) Or, grind the spices in a coffee mill and just add to the puree. Do not cook too long, you will lose the flavor. Too short, itÂs too runny. Cook the puree down some before you add spices. If it is too runny, add a can of tomato paste if you get desperate. Do not double recipe, it takes too long to cook down. Can in half pint or pint jars, 15 minutes in a boiling water bath. Makes 5 half pints This is Ashley's favorite catsup, she won't eat the stuff from the store any more. Annie

Yep - those are the ones I use. My stomach has become a hot pepper wuss so I only use 2 though :-) When I don't use the whole can, I freeze each pepper with a dollop of adobo sauce on it (plop them on a tray lined with plastic wrap), pre-freeze and put them in a storage container. Handy for the next time you need a small amount of chipotles for a recipe. They keep forever in the freezer.

Natal, no worries, just regular foil worked! But for anyone using foil in a pinch, I turned the timer on and only let the hot pecans cool on it for about 55 seconds (recipe says 1-2 minute cool down period). I scooped them off with a spatula before they had a chance to start to cool, harden and stick. However, I did just notice that my finished pecans are darker than yours in your photo. So maybe the foil deflected more heat or something & toasted them more? I wondered if I shouldn't reduce the oven time a bit, they were smelling aromatic after about 10 min. They were good, didn't taste burned, but maybe they would've been even better. I bought enough for several batches but before I make more I think I'll get some parchment paper.