ANCHO KETCHUP

"For French fries, onion rings, hamburgers and pot roast."

3 dried ancho chilies, stemmed, seeded
5 cloves garlic, smashed
2 tablespoons chopped white onion
1 1/2 cups water
1/2 cup tomato paste
1 1/2 teaspoons ground cumin
1 1/4 teaspoons packed brown sugar
Kosher salt, freshly ground pepper

Place chilies, garlic and onion in large saucepan; cover with 1 1/2 cups water. Heat to boil over high heat. Reduce heat to medium-low; simmer until peppers have absorbed some liquid and have become soft, about 15 minutes.

Remove chilies, garlic and onion with slotted spoon to food processor fitted with metal blade; reserve liquid. Add tomato paste, cumin, brown sugar and 1 cup of the reserved liquid. Puree, adding more pepper liquid until desired thickness is reached. Adjust seasonings, adding salt, pepper and more brown sugar, if desired.

Spoon ketchup into glass container; store in refrigerator until ready to use.

Makes 1 1/4 cups
Source: A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Grady Spears and Robb Walsh