Chipotle Ketchup

1/2 cup onion, diced
1 tablespoon olive oil or cooking oil
28-ounce can whole tomatoes
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
1 teaspoon molasses
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon celery seed
3 chipotle peppers in adobo
1 teaspoon salt

In a medium saucepan, cook onion in hot oil over medium heat until onion is light brown. Add tomatoes, mashing with spoon. Add remaining ingredients; bring to boil; simmer one hour, stirring occasionally.

Purée; return to pot; cook on low till reaches desired consistency.

Serving suggestion: Goes well with sweet potato fries.