Ancho Chili Ketchup

Michael Hastings: "The Story of a Sauce" Winston-Salem Journal Recipe adapted from "A Cowboy in the Kitchen" by Grady Spears, Robb Walsh and James Evans

Yield: 5 servings ( Serving Size: cups )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:
Process: 10 Minutes


  • 2 tablespoon(s) cider vinegar
  • 12 dried ancho chile peppers, stemmmed and seeded
  • Freshly ground pepper to taste
  • 5 clove(s) garlic, minced
  • 2 tablespoon(s) ground cumin
  • Kosher salt to taste
  • 3 tablespoon(s) packed brown sugar
  • 2 cup(s) tomato paste
  • 6 cup(s) water
  • 1/2 white onion, diced


  1. 1. Place the ancho chili peppers, onion and garlic in a large saucepan and cover with the water. Bring to a boil over high heat, reduce heat and simmer for about 15 minutes, or until the peppers have absorbed some liquid and have become soft.
  2. 2. Remove the peppers, onion and garlic with a slotted spoon and transfer them to a food processor. Reserve liquid. Add the brown sugar, vinegar, cumin, tomato paste and 1 cup of the peppers' cooking liquid. Puree, adding more pepper liquid until desired thickness is reached. Adjust seasonings with salt, pepper and more brown sugar if desired.
  3. 3. Spoon the ketchup into a glass container and store it in the refrigerator until ready to use.
March 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ancho Chili Ketchup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy