1/1 Photo of Ancho Chile and Citrus Ketchup
12 hrs 15 mins
Pierre Dance's Note:
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 at www.foodtv.com. 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.
My Private Note
Units: US | Metric
- 1Squeeze the Ketchup into a blender.
- 2Add the chili powder and the zests.
- 3Blend 'til smooth.
- 4Pour into a zip lock bag, scrap the blender with a rubber spatula.
- 5Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
- 6It's best to let the flavors meld at least overnight.
- 7Use as you would regular ketchup.
- 8It's especially good with wings, fries, and/or onion rings.
- 9Spread on a grilled cheese sandwich it's something else.
- 10You get the idea.
- 11Try it on just about everything, it will probably work.
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Nutritional Facts for Ancho Chile and Citrus Ketchup
Serving Size: 1 (827 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 35.2
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 387.7 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 0.4 g
- Sugars 7.6 g
- Protein 0.7 g