Ancho Chile and Citrus Ketchup |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 4 |
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I know it's un-American and I'm probably politically suspect for saying this but I don't really care all that much for Ketchup. What do I dip my fries in? Usually Tex-Mex Mayo, NurseDi's Tex-Mex Mayonnaise. I came across this . It seemed good so I gave it a try. At last a ketchup that I liked. It's from Bobby Flay but I've increased the spices. I can't help myself. The cooking time is melding time. The USDA has a formula for ketchup. If a company doesn't follow the official formula they can't call it ketchup. Buy the house brand. Ingredients:
1 (28 ounce) bottle ketchup |
3 tablespoons whole dried ancho chile powder, freshly ground |
3/4 teaspoon lemon, zest of, finely minced |
1/2 teaspoon orange zest, finely minced |
Directions:
1. Squeeze the Ketchup into a blender.
2. Add the chili powder and the zests.
3. Blend 'til smooth.
4. Pour into a zip lock bag, scrap the blender with a rubber spatula.
5. Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
6. It's best to let the flavors meld at least overnight.
7. Use as you would regular ketchup.
8. It's especially good with wings, fries, and/or onion rings.
9. Spread on a grilled cheese sandwich it's something else.
10. You get the idea.
11. Try it on just about everything, it will probably work.
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