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Kicked-Up Ketchup

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Yields about 3/4 cup.

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 94

Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce, tomato, avocado, and sharp cheddar cheese).

  • 1 Tbs. canola oil
  • 1 small yellow onion, quartered and thinly sliced crosswise
  • 1 Tbs. cider vinegar
  • 1/2 cup ketchup, preferably Heinz or Del Monte
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. ancho chile powder
  • 1/4 tsp. ground cumin
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Freshly ground black pepper

Heat the oil in a medium sauce pan over medium-low heat. Add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes. Add the vinegar and scrape up any browned bits from the bottom of the pan. Stir in the ketchup, red pepper flakes, chile powder, cumin, cinnamon, cloves, several grinds of black pepper, and 1/4 cup water. Simmer for 5 minutes to thicken slightly and meld the flavors. The ketchup keeps for about 2 weeks in the refrigerator; serve at room temperature.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 25; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 125; Cholesterol (mg): 0; Fiber (g): 0;

I actually skipped the carmelized onions (out of the interest of time), and it was still really good. Definitely an upgrade from plain ol' ketchup!

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