Chile Citrus Ketchup Recipes

ANCHO CHILE AND CITRUS KETCHUP

Steps:

• Squeeze the Ketchup into a blender.
• Add the chili powder and the zests.
• Blend 'til smooth.
• Pour into a zip lock bag, scrap the blender with a rubber spatula.
• Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
• It's best to let the flavors meld at least overnight.
• Use as you would regular ketchup.
• It's especially good with wings, fries, and/or onion rings.
• Spread on a grilled cheese sandwich it's something else.
• You get the idea.
• Try it on just about everything, it will probably work.

CITRUS AND ANCHO CHILI KETCHUP

Steps:

• Combine all ingredients in a bowl and stir well. Serve as a dipping sauce for wings, fried shrimp, and other fried appetizers. Use as a sandwich spread for burgers, fried chicken, or fish sandwiches. Store in an airtight container in the refrigerator.

CALAFIA CITRUS CARNITAS

Steps:

• For the rub: Place the chile powder, ginger powder, salt, cumin powder, cinnamon sticks and bay leaves in a food processor and process until the cinnamon sticks are completely pulverized into powder.
• For the carnitas: After you've made the carnitas rub, apply it to the 5 portioned pieces of pork shoulder. Refrigerate overnight.
• Preheat the convection oven to 350 degrees F.
• Heat a heavy-bottomed large braising pot and add the oil. Just before the oil reaches the smoking point, carefully add in the pork shoulder pieces, one piece at a time. Careful not to crowd the meat -- you want it to cook evenly brown all around and get a good caramelization on the meat, turning it as little as possible. If your braising pot is too small for all 5 pieces at once, do it in small batches, eventually transferring everything into another pot which will go into the oven.
• Once the pork is browned evenly, remove and set aside on a baking sheet.
• While the pan is still hot, add the onions into the same pan and sweat down. Then add in your garlic and bay leaves and cook for about 5 minutes. Deglaze the pan with the beer, using a wooden spoon to scrape and release all the tasty browned bits of porky goodness. Reduce the beer by half, and then add in the orange juice. Bring to a boil, return the pork to the braising pot followed by the orange halves, cover the pot and place into the oven. Cook until the pork is tender and pulls apart easily, about 3 1/2 hours.
• Reserve the pork braising liquid which you can use to heat the pulled pork back up before you add the BBQ sauce to it.
• For the house-made ketchup: Mix the water and vinegar together in a large bowl.
• Mix the tomato paste with the honey, sugar, salt, cinnamon, cloves, allspice, cayenne and garlic powder in a large heavy-bottomed non-reactive saucepot. Mix in the liquids. Whisk everything together over medium heat on your stove top. Bring to a boil, turn down the heat and allow to simmer 1 1/2 hours. Taste for salt balance, then strain through a fine mesh strainer. This is the first part of the Calafia BBQ sauce.
• For the Calafia hot sauce: Combine the tomato paste, water, tamarind paste, orange juice, pinot noir, vinegar, fish sauce, Worcestershire sauce, carrots, celery, onions habaneros, jalapenos, chipotles, ginger, brown sugar, coriander and cumin in a large heavy-bottomed non-reactive saucepot over medium heat. Bring to a boil, turn down to a simmer and simmer for 1 1/2 hours.
• Transfer the mixture to a high-powered blender and puree until ultra-smooth. Pass the hot sauce through a fine mesh strainer and taste for salt balance.
• To make the Calafia BBQ sauce you combine 2/3 of the Calafia house-made ketchup to 1/3 of the Calafia hot sauce. If you like your sauce spicier, you can always add more hot sauce to the ketchup.
• Once you've blended your sauces together well, introduce the sauce to the braised and pulled pork. Mix small amounts of pork to sauce until you've achieved the saucy desired delicious porky consistency.
• Now your pork is sauced and ready serve over steamed organic brown rice, sauteed organic baby spinach and roasted yams.

CHILE-CITRUS KETCHUP

Steps:

• Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.
• Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.
• Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.

CHILES EN VINAGRE(PICKLED CHILES)

Steps:

• Rinse the chiles, and pierce them with a fork; set aside.
• Place the vinegar, 1 tbls. salt, oregano, bay leaves, peppercorns, clove, giinger, cinnamon, thyme, marjoram, and lime zest into a medium saucepan and bring to a boil over high heat. Boil pickling liquid for 5 minutes, then add chiles and boil for 3 more minutes. Drain the chiles in a colander set over a bowl. Strain pickling liquid through a sieve into a large glass jar(or ceramic), discarding the solids. Discard the herbs from the chiles and add chiles to the pickling liquid.
• Heat the oil in a skillet over medium high heat. Add onions and garlic and cook until browned, 10-15 minutes. Add the onions to jar with chiles.
• Set the jar aside to let pickling liquid cool. Adjust seasonings now. Cover the jar and refrigerate for at least 24 hours. Chiles will keep, covered and refrigerated, for up to 2 weeks.
• Or you may can:.
• Place chiles and whatever vegetables you may be adding in sterile canning jars and seal. Process in a hot water bath for 10 minutes.

THICK AND SAVORY CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
• Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.