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Prep time
5 minutes
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Cook time
35 minutes
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Serves
1 1/2 cups
Author Notes
For anyone who read Lonesome Dove you might remember Po Campo as the name of the cook for the Hat Creek Cattle Company that they picked up in Austin, Texas on their way north during their big cattle drive. He loved to use exotic ingredients and was very eccentric in that he would not ride animals because he wanted to forage for food. He even managed to impress Gus with his biscuits and cooking. My kind of guy. It is no secret that I have an affinity for Texas food. I like the mix of Mexican, Native American and American ingredients and flavors. This ketchup fits the bill in my book. It would be great on a burger but that would only foreshadow its future use as a picante sauce for pulled chicken tacos or even a salsa for blue corn chips and even a dip for sweet potato fries. In the next go round I want to use it in tamales stuffed with huitlacoche( corn mushrooms), a delicacy in Mexico a corn disease in Indiana. For that matter I could see it on steamed potatoes with jalapeno cheese melted over the top. —thirschfeld
Test Kitchen Notes
Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors
Ingredients
- For the Texas spice rub:
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1/4 cup
cumin
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2 tablespoons
ancho chile powder
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1 1/2 tablespoons
whole coriander
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2 tablespoons
dried Mexican oregano
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1 tablespoon
garlic powder
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2 teaspoons
dark cocoa powder
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1 1/2 teaspoons
ground expresso
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5 teaspoons
kosher salt
- For the chilpotle ketchup:
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1 to 3
chilpotle peppers in adobo, depends on your heat tolerance
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1 1/2 tablespoons
adobo sauce from above
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2 cups
Pomi strained tomatoes, I only use the brand name here because I don't know of any other strained tomato brands
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1
garlic clove
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2 tablespoons
yellow onion, diced
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1/2 teaspoon
dark cocoa powder
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1 teaspoon
Texas spice rub
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2 teaspoons
cider vinegar
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1 tablespoon
brown sugar
Directions
- For the Texas spice rub:
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This makes way more than you will need but I always keep this mix around for all kinds of stuff. Rub a whole chicken with it, or chicken breast or steaks. But if you don't want it around I am guessing a pinch of each would do.
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Place all the spices in a spice grinder and grind fine.
- For the chilpotle ketchup:
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Combine the chilpotle peppers, the adobo sauce, garlic, onion and a 1/2 cup of the strained tomatoes in a food processor and process until smooth.
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Combine all the ingredients in a sauce pan and place it over medium heat. Bring the ketchup to a boil. Reduce the heat to a simmer and simmer for about a 1/2 an hour or until thickened. Let cool and serve.
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