Monday, July 11, 2011

Chili Ketchup

I make a lot of burgers, especially in the summer, and I'm always looking for new sauces to top them with.  This is a great one: a go-to recipe, a crowd-pleaser, a sauce you'll want to keep on hand.  It's no one trick pony, either!  It's perfect for hot dogs, fries, meatloaf and really, anything you might normally put ketchup on.
This recipe is an adaptation of Todd Wilbur's Chili Sauce.  That's chili, not chile - no peppers here.  It is more of a spiced ketchup.  I add a touch of cayenne and black pepper to mine, but if you leave them out, the sauce has no heat whatsoever.  It is easy to make and the result is truly tasty.  Try it and you'll see!

Chili Ketchup
Adapted from Todd Wilbur's Chili Sauce

14.5 oz can diced tomatoes
1/3 cup honey
1/3 cup sugar
1/2 cup white vinegar
2 tbsp dried minced onion
2 tsp lemon juice
1 1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp allspice

1.  Puree the tomatoes with the juice.  Add the puree and all of the other ingredients to a large saucepan set over high heat.

2.  Bring the sauce to a boil.  Reduce the heat and simmer until thickened (about 15 minutes - the sauce will continue to thicken as it cools).

3.  Transfer the sauce to a bowl.  Allow it to come to room temperature.  Cover and chill for at least one hour.

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