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| Comino & Chipotle Ketchup ~ "Perfect as a topper for steaks, burgers, pork chops, hot dogs and fries. For even more flavor, try brushing the tangy ketchup onto the meat during grilling." Bon Appétit July 1997 | Epicurious 1½ tsp cumin (comino) seeds ¾ cup ketchup 1½ tsp chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can 1½ tbsp fresh lime juice 1 tbsp tequila Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute. Transfer to plate and cool. Grind seeds in spice grinder or in mortar with pestle. Return cumin to same saucepan. Whisk in ketchup, chipotle chile with 1 tablespoon spicy tomato sauce, lime juice and tequila. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes. Serve warm or at room temperature. (Can be made 1 week ahead. Cover and chill.) Makes ¾ cup |