ANCHO CHILE AND CITRUS KETCHUP

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Ancho Chile and Citrus Ketchup image

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.

Provided by Pierre Dance

Categories     Low Protein

Time 12h15m

Yield 24 oz.

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 387.7, Carbohydrate 8.9, Fiber 0.5, Sugar 7.7, Protein 0.7

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