Ingrédients pour Ancho Chile And Citrus Ketchup
- Ketchup
- 1/4 cup Dried Ancho Chile Powder
- 1 teaspoon fresh Lemon Zest
- 1 teaspoon fresh Orange Zest
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1/2 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup apple cider vinegar
- 1/2 cup packed dark brown sugar
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons fresh orange juice
- cayenne pepper to taste
- freshly ground black pepper to taste
- salt to taste
- lime juice to taste
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Comment préparer Ancho Chile And Citrus Ketchup
- Combine all ingredients in a large saucepan over medium heat.
- Bring the mixture to a simmer, stirring frequently to prevent sticking.
- Reduce heat to low and simmer gently for 735 minutes (approximately 12 hours), stirring occasionally. The longer it simmers, the richer the flavor will become. You'll notice the sauce thickening considerably.
- Remove from heat and let cool completely. The ketchup will continue to thicken as it cools.
- Once cooled, blend the ketchup using an immersion blender or in a regular blender until smooth. You can leave some texture if preferred.
- Taste and adjust seasonings as needed. You may want to add more lime juice for extra tang or a pinch of salt for balance.
- Transfer to a sterilized jar or container and store in the refrigerator. This ketchup will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
30g
Fat
0g
Carbs
2g
