New Potatoes With Chipotle Ketchup

Ingredients

• 1 teaspoon balsamic vinegar 
• 1  chipotles in adobo with adobo canned
• 4 servings fish fillet 
• 2  garlic clove smashed
• 1.5 pounds baby potatoes 
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 1 cup sun-dried olives packed in oil)
• 1 cup water boiling

Equipment

• food processor
• sauce pan
• oven
• pot

Directions

1. Pour boiling water over sun-dried tomatoes, and submerge until softened (about 20 minutes); drain and rinse. Put new potatoes in a large, deep pot; cover with cold water.
2. Add salt; bring to a boil. Continue boiling until potatoes are done (about 20 minutes). Put olive oil in a small saucepan over medium-low heat.
3. Add garlic; cook until very soft (about 5 minutes).
4. Let cool slightly, then put in a food processor with the drained tomatoes, balsamic vinegar, and chipotle chile with adobo. Pure until smooth, adding water a little at a time to reach the consistency of ketchup.
5. Drain potatoes well; when cool enough to handle, cut them in half.
6. Serve potatoes with ketchup and Panko-Crusted Oven-"Fried" Fish.