Sweet-n-Smoky Ketchup

By lorik

Ingredients

• 4 dried pasilla or ancho chiles, stemmed and seeded
• 2 plum tomatoes, halved
• 4 unpeeled garlic cloves
• 1 jalapeño, halved and seeded
• 1/2 small onion
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• Kosher salt
• Freshly ground pepper
• 1/4 cup apple cider vinegar
• 3 tablespoons unsulfured molasses

Details

Servings 4
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. In a medium skillet, toast the chiles over moderately high heat, pressing with a spatula and turning once, until fragrant, about 1 minute. Transfer the chiles to a heatproof bowl and cover with very hot water. Let stand for 30 minutes, until the chiles are completely rehydrated.

Meanwhile, on a large rimmed baking sheet, toss the plum tomatoes, garlic, jalapeño and onion with the 1 tablespoon of olive oil and season with salt and pepper. Bake for about 20 minutes, until the vegetables are just soft; let cool slightly. Peel the garlic.

Drain the pasilla chiles and transfer to a blender. Add the plum tomatoes, garlic, jalapeño, onion, vinegar and molasses and puree. Season the ketchup with salt and pepper and transfer to a bowl. Refrigerate until chilled.