Ancho Chile and Citrus Ketchup
This recipe transforms a standard bottle of ketchup into a vibrant, spiced condiment. Freshly ground ancho chile powder and finely minced lemon and orange zest are blended in, creating a complex flavour profile. The mixture is then returned to its bottle and left to meld for at least 12 hours. The result is a versatile ketchup that works wonderfully with classic fried foods and sandwiches.
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
Method
- Transfer the ketchup from its bottle into a blender.
- Incorporate the freshly ground ancho chile powder along with the citrus zests.
- Process the mixture until it achieves a completely smooth consistency.
- Pour the blended ketchup into a zip lock bag, using a rubber spatula to scrape the blender clean.
- Seal the bag, snip a small corner from the bottom, and pipe the ketchup back into its original bottle.
- Allow the flavours to develop and meld together for a minimum of 12 hours.
- This ketchup can be used in all the same ways as the regular variety.
- It pairs exceptionally well with chicken wings, french fries, and onion rings.
- For a delicious twist, spread it onto a grilled cheese sandwich.
- The applications for this condiment are numerous.
- Experiment by trying it on various dishes. it is likely to complement them.
Nutrition (per serving)
Sodium387700 mg
Recipe details
CategoryLow Protein
AuthorPierre Dance
