CITRUS AND ANCHO CHILI KETCHUP
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.
CHILE-CITRUS KETCHUP
Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 14
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.
ANCHO CHILE AND CITRUS KETCHUP
I know it's un-American and I'm probably politically suspect for saying this but I don't really care all that much for Ketchup. What do I dip my fries in? Usually Tex-Mex Mayo, NurseDi's recipe # 29499. I came across this at www.foodtv.com. It seemed good so I gave it a try. At last a ketchup that I liked. It's from Bobby Flay but I've increased the spices. I can't help myself. The cooking time is melding time. The USDA has a formula for ketchup. If a company doesn't follow the "official" formula they can't call it ketchup. Buy the house brand.
Provided by Pierre Dance
Categories Low Protein
Time 12h15m
Yield 24 oz.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 387.7, Carbohydrate 8.9, Fiber 0.5, Sugar 7.7, Protein 0.7
ANCHO CHILES WITH SEAFOOD FILLING
I came across these stuffed chilie appetizers and thought they sounded delicous and plan on making them soon. Recipe source: Bon Appetit (May 1984)
Provided by ellie_
Categories Spicy
Time 3h
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Soften chilies in hot water for 15 minutes. Drain. Slit down center and discard seeds. Drain again. Combine chilies with next 5 ingredients (vinegar - 1/4 teaspoon salt). Let stand 2 hours at room temperature. Drain.
- Heat oil in a skillet over low heat. Add minced white onion and white part of green onion, cover and cook for 10 minutes or until translucent. Add remaining ingredients except for pepper, green onion tops and salt and cook for 3 minutes or until shrimp is pink. Remove from heat.
- Stir in the remaining ingredients (pepper, green onion tops and salt). Cool to room temperature.
- Spoon filling into chilies and arrange on a platter. Serve at room temperature.
Nutrition Facts : Calories 150.4, Fat 9.3, SaturatedFat 1.5, Cholesterol 32.8, Sodium 139.2, Carbohydrate 11, Fiber 3.9, Sugar 1.1, Protein 7.8
ANCHO CHILE SAUCE
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- * Available at many supermarkets and at specialty foods stores and Latin markets.
SHRIMP-LOUIE SANDWICH
This sandwiched-riff on the famed salad, said to have originated in California, is the perfect summertime lunch to enjoy outdoors. We warm the namesake ingredient in butter, then lightly dress it in a lemony ketchup sauce flecked with paprika and ancho chili powder.
Provided by Greg Lofts
Time 20m
Yield Makes 2
Number Of Ingredients 11
Steps:
- In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
- Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.
ANCHO CHILE AND CINNAMON TRUFFLES
This recipe combines two of my favorite ingredients; chocolate and chiles. The recipe is the creation of the Union Square Grill.
Provided by AlainaF
Categories Candy
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.
- Chop Valrhona dark bitter chocolate into one-inch pieces.
- Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth.
- Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.
- With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.
- Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.
Nutrition Facts : Calories 983.1, Fat 98.5, SaturatedFat 60.8, Cholesterol 122.3, Sodium 304.9, Carbohydrate 63.5, Fiber 34.6, Sugar 2, Protein 25.1
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