Latino Barbecue Catsup

1 cup green onions, chopped
1/4 to 1/2 cup chipotle peppers in adobo sauce
1 jalapeno pepper, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano
1/2 teaspoon salt
1 cup catsup
1/4 cup red wine vinegar
2 tablespoons olive oil

Combine green onions, chipotle peppers,jalapeno pepper, garlic, oregano, and salt in a food processor bowl. Cover; process until combined.

Add catsup, red wine vinegar, and olive oil; process until smooth.

Makes 1-2/3 cups.

You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.

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Cuisinart Elemental 8-Cup Food Processor, Silver