Cumin-Chipotle Ketchup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3/4 Cup
- 3/4 cup ketchup
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon tequila
- Carbohydrate 35 g(12%)
- Fat 1 g(1%)
- Fiber 1 g(3%)
- Protein 2 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 1117 mg(47%)
- Calories 152
Preparation 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 in mortar with pestle. Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon 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 temperature. (Can be made 1 week ahead. Cover and chill.)
Preparation 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 in mortar with pestle. Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon 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 temperature. (Can be made 1 week ahead. Cover and chill.)
