Cumin-chipotle ketchup

Yield: 1 Servings

Measure 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

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

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