Spicy Mango Ketchup Food

SPICY KETCHUP

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

MANGO KETCHUP

Steps:

• STEP ONE:
• Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
• STEP TWO:
• Add the remaining ingredients and pulse together.
• STEP THREE:
• In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
• STEP FOUR:
• Strain through a fine sieve. Refrigerate for 24 hours before using.

SPICED RUBBED PORK LOIN SANDWICH WITH MESA BBQ SAUCE AND SPICY MANGO KETCHUP

Steps:

• Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup.
• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.

SPICY MANGO SALAD

Steps:

• Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
• Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

ROASTED TOMATO KETCHUP

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
• Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.