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.