- 4
- 90 mins
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
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.