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
Process: 10 Minutes
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- 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. 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. 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. Spoon the ketchup into a glass container and store it in the refrigerator until ready to use.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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