When ketchup from scratch means dried ancho chiles, brown sugar, and cumin, you know you're in for a mouthwatering result.
3 dried ancho chilies, stemmed, seeded
5 cloves garlic, smashed
2 tablespoons chopped white onion
1 1/2 cup water
1/2 cup tomato paste
1 1/2 teaspoon ground cumin
1 1/4 teaspoon packed brown sugar
kosher salt
freshly ground black pepper
Place chilies, garlic and onion in large saucepan, cover with water. Heat to boil over high heat. Reduce heat to medium-low and simmer until peppers have absorbed some liquid and have become soft, about 15 minutes.
Remove chilies, garlic and onion with slotted spoon to food processor fitted with metal blade; reserve liquid. Add tomato paste, cumin, brown sugar and 1 cup of the reserved liquid. Puree, adding more pepper liquid until desired thickness is reached.
Adjust seasonings, adding salt, pepper and more brown sugar, if desired. Spoon the ancho ketchup into a glass container and store in refrigerator until ready to use.
HappyCook80
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