Ancho Chile And Citrus Ketchup Recipes

Steps:

• Squeeze the Ketchup into a blender.
• Add the chili powder and the zests.
• Blend 'til smooth.
• Pour into a zip lock bag, scrap the blender with a rubber spatula.
• Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
• It's best to let the flavors meld at least overnight.
• Use as you would regular ketchup.
• It's especially good with wings, fries, and/or onion rings.
• Spread on a grilled cheese sandwich it's something else.
• You get the idea.
• Try it on just about everything, it will probably work.

Steps:

• Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
• Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.
• Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.

Steps:

• For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
• For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
• For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
• Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
• Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
• Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
• Serve the chicken with the tropical ketchup and Anaheim chile sauce.

Steps:

• Combine all ingredients in a bowl and stir well. Serve as a dipping sauce for wings, fried shrimp, and other fried appetizers. Use as a sandwich spread for burgers, fried chicken, or fish sandwiches. Store in an airtight container in the refrigerator.

Steps:

• Heat olive oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the bourbon and cook until completely reduced.
• Add the remaining ingredients and cook until reduced by half.
• Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
• Season with salt.