You may also like
Ingredients
- 1 1/2 teaspoons cumin seeds
- 3/4 cup ketchup
- 1 1/2 teaspoons chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon tequila
Method
- 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 chilies 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.)
