Add a little kick to your ketchup with a few spices and some chili peppers. For a smoother sauce, puree the mixture in a blender or food processor.
- 4 canned chipotle chilies in adobo sauce
- 1 jalapeño or serrano chili
- 1 Tbs. olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup tomato ketchup
- 1 Tbs. sugar
- 1 tsp. cumin
- 1 tsp. chili powder
Seed and chop all the chilies.
In a small saucepan over medium heat, warm the olive oil. Add the chopped chilies, onion and garlic and cook, stirring occasionally, until soft, 4 to 5 minutes. Reduce the heat to low and stir in the ketchup, sugar, cumin and chili powder. Simmer until deep red in color, about 15 minutes. Let cool.
Use immediately or cover tightly and refrigerate for up to 1 month. Makes 1 1/2 cups.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).