Ancho Chile And Citrus Ketchup Recipes

ANCHO CHILI SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

ANCHO CHILE AND CITRUS KETCHUP

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.

CALAFIA CITRUS CARNITAS

Steps:

• For the rub: Place the chile powder, ginger powder, salt, cumin powder, cinnamon sticks and bay leaves in a food processor and process until the cinnamon sticks are completely pulverized into powder.
• For the carnitas: After you've made the carnitas rub, apply it to the 5 portioned pieces of pork shoulder. Refrigerate overnight.
• Preheat the convection oven to 350 degrees F.
• Heat a heavy-bottomed large braising pot and add the oil. Just before the oil reaches the smoking point, carefully add in the pork shoulder pieces, one piece at a time. Careful not to crowd the meat -- you want it to cook evenly brown all around and get a good caramelization on the meat, turning it as little as possible. If your braising pot is too small for all 5 pieces at once, do it in small batches, eventually transferring everything into another pot which will go into the oven.
• Once the pork is browned evenly, remove and set aside on a baking sheet.
• While the pan is still hot, add the onions into the same pan and sweat down. Then add in your garlic and bay leaves and cook for about 5 minutes. Deglaze the pan with the beer, using a wooden spoon to scrape and release all the tasty browned bits of porky goodness. Reduce the beer by half, and then add in the orange juice. Bring to a boil, return the pork to the braising pot followed by the orange halves, cover the pot and place into the oven. Cook until the pork is tender and pulls apart easily, about 3 1/2 hours.
• Reserve the pork braising liquid which you can use to heat the pulled pork back up before you add the BBQ sauce to it.
• For the house-made ketchup: Mix the water and vinegar together in a large bowl.
• Mix the tomato paste with the honey, sugar, salt, cinnamon, cloves, allspice, cayenne and garlic powder in a large heavy-bottomed non-reactive saucepot. Mix in the liquids. Whisk everything together over medium heat on your stove top. Bring to a boil, turn down the heat and allow to simmer 1 1/2 hours. Taste for salt balance, then strain through a fine mesh strainer. This is the first part of the Calafia BBQ sauce.
• For the Calafia hot sauce: Combine the tomato paste, water, tamarind paste, orange juice, pinot noir, vinegar, fish sauce, Worcestershire sauce, carrots, celery, onions habaneros, jalapenos, chipotles, ginger, brown sugar, coriander and cumin in a large heavy-bottomed non-reactive saucepot over medium heat. Bring to a boil, turn down to a simmer and simmer for 1 1/2 hours.
• Transfer the mixture to a high-powered blender and puree until ultra-smooth. Pass the hot sauce through a fine mesh strainer and taste for salt balance.
• To make the Calafia BBQ sauce you combine 2/3 of the Calafia house-made ketchup to 1/3 of the Calafia hot sauce. If you like your sauce spicier, you can always add more hot sauce to the ketchup.
• Once you've blended your sauces together well, introduce the sauce to the braised and pulled pork. Mix small amounts of pork to sauce until you've achieved the saucy desired delicious porky consistency.
• Now your pork is sauced and ready serve over steamed organic brown rice, sauteed organic baby spinach and roasted yams.

CHILE-CITRUS KETCHUP

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.

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.

COCONUT CHICKEN LOLLIPOPS WITH TROPICAL KETCHUP AND ANAHEIM CHILE SAUCE

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.

CORNED BEEF BUNWICHES

Steps:

• Open buns and remove the soft centers.
• Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
• Then fill the buns with this mixture and place the top back on.
• Wrap each sandwich with foil.
• Heat oven to 375 and place in oven on sheet for 25 minutes.
• These sandwiches freeze well.
• The soft centers can be cubed and seasoned for crutons.

SPICY JALAPENO KETCHUP

Steps:

• Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
• Add your garlic and cook for about 1more minute, stirring all the way through.
• Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
• Add remaining ingredients and stir to combine all.
• Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
• Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
• I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
• At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!