Tex Mex Ketchup Recipes

Steps:

• In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
• Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

Steps:

• In a medium bowl, combine all ingredients; stir until well blended.
• Store in an air-tight container in the refrigerator.

Steps:

• Preheat oven to 375.
• In a small bowl mix ketchup, cumin, and chilli powder.
• Set aside.
• Next, mix beef, salt, oats, salsa, and eggs.
• Place mixture in a large glass baking dish.
• Form into a loaf.
• Spread ketchup mixture on top of meatloaf.
• Bake on middle rack for 45 minutes.
• Remove from oven and place pepper rings on top.
• Return to oven and cook for 15 minutes more.
• Let rest for 5 minutes.
• Makes great sandwiches.

Steps:

• Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
• Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
• Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
• Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
• Cover the bowl and refrigerate for 30-45 minutes.
• Uncover and taste.
• Add salt as needed.
• If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
• NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
• Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
• If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
• Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
• However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.

Steps:

• Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender. , In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• To Make The Chipotle Ketchup: In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes. (Store in the refrigerator for up to 1 week.)
• Preheat the oven to 400 degrees . Place the 8 whole slices of bacon on a broiler pan. Bake in the oven until crisp, about 15 minutes.
• In a skillet, heat a drizzle of the olive oil over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Transfer to paper towels to drain, leaving 2 tablespoons of the bacon fat in the pan. Add the yellow onion, jalapenno and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool.
• In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano; season with salt and pepper. Form into 4 patties (making them thinner at the centers and thicker at the edges for even cooking). Add to the skillet and cook over medium-high heat, turning once, for 8 minutes for medium doneness. Add 1 slice of each cheese on top during the last minute or two of cooking.
• Layer each roll bottom with a burger, 2 bacon slices, lettuce, red onion, Chipotle Ketchup and a roll top.