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Ancho Ketchup
3 dried ancho chilies, stemmed, seeded
5 cloves garlic, smashed
2 tablespoons chopped white onion
1 1/2 cups water
1/2 cup tomato paste
1 1/2 teaspoons ground cumin
1 1/4 teaspoons packed brown sugar
kosher salt
freshly ground pepper
Place chilies, garlic and onion in large saucepan, cover with 1 1/2 cups water. Heat to boil over high heat. Reduce heat to medium-low and simmer until peppers have absorbed some liquid and have become soft, about 15 minutes.
Remove chilies, garlic and onion with slotted spoon to food processor fitted with metal blade; reserve liquid. Add tomato paste, cumin, brown sugar and 1 cup of the reserved liquid. Puree, adding more pepper liquid until desired thickness is reached.
Adjust seasonings, adding salt, pepper and more brown sugar, if desired. Spoon ketchup into glass container and store in refrigerator until ready to use.
Yields 1 1/4 cups.
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Ancho Ketchup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ancho Ketchup
3 dried ancho chilies, stemmed, seeded
5 cloves garlic, smashed
2 tablespoons chopped white onion
1 1/2 cups water
1/2 cup tomato paste
1 1/2 teaspoons ground cumin
1 1/4 teaspoons packed brown sugar
kosher salt
freshly ground pepper
Place chilies, garlic and onion in large saucepan, cover with 1 1/2 cups water. Heat to boil over high heat. Reduce heat to medium-low and simmer until peppers have absorbed some liquid and have become soft, about 15 minutes.
Remove chilies, garlic and onion with slotted spoon to food processor fitted with metal blade; reserve liquid. Add tomato paste, cumin, brown sugar and 1 cup of the reserved liquid. Puree, adding more pepper liquid until desired thickness is reached.
Adjust seasonings, adding salt, pepper and more brown sugar, if desired. Spoon ketchup into glass container and store in refrigerator until ready to use.
Yields 1 1/4 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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