Cumin-chipotle ketchup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cumin seeds |
| ¾ | cup | Ketchup |
| 1½ | teaspoon | Chopped canned chipotle chilies |
| 1 | tablespoon | Spicy tomato sauce from chipotle can |
| 1½ | tablespoon | Fresh lime juice |
| 1 | tablespoon | Tequila |
Directions
Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or with mortar and pestle.
Return cumin to same saucepan. Whisk in ketchup, chipotle chilies, spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temp. Can be made one week ahead of time. Cover and chill.
Recipe by: Bon Appetit Posted to CHILE-HEADS DIGEST V4 #050 by "Kathy Rogers" <kathyrogers@...> on Jul 30, 1997