Spicy Ketchup

By ldelmas

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 3 garlic cloves, chopped
• Kosher salt
• 5 Fresno chiles, seeded and minced
• 1 ancho chile, seeded and minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons dark brown sugar
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 1 (6-ounce) can tomato paste
• 2 tablespoons cider vinegar
• 3 cups water

Preparation

Step 1

In a nonreactive 2-quart saucepan over medium heat add the olive oil. Add the onion, garlic, and a large pinch of salt. Saute until translucent, about 2 minutes. Add the Fresno chiles, ancho chile, and red pepper flakes. Cook for 1 to 2 minutes. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours.


Remove the ketchup from the heat and let cool for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing down on the any solids. Let cool and pour into a storage container. Cover the container and refrigerate for up to 1 month