Ancho Chile and Citrus Ketchup
"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 recipe # 29499. 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."
photo by gailanng
- Ready In:
- 12hrs 15mins
- Ingredients:
- 4
- Yields:
-
24 oz.
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
- 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.
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Reviews
-
Dodge...Duck...Dip...Dive....Dodging to get to the dip.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
