Recipe by Pierre Dance
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.
- 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 See How It's Made
- Squeeze the Ketchup into a blender.
- Add the chili powder and the zests.
- Blend 'til smooth.
- Pour into a zip lock bag, scrap the blender with a rubber spatula.
- Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
- It's best to let the flavors meld at least overnight.
- Use as you would regular ketchup.
- It's especially good with wings, fries, and/or onion rings.
- Spread on a grilled cheese sandwich it's something else.
- You get the idea.
- Try it on just about everything, it will probably work.