Michael Symon's Spicy Ketchup

by Rachael Ray Show Staff 7:00 AM, November 17, 2009

Aired November 17, 2009

Serves Makes 3 - 4 cups
1 small yellow onion, minced
3 garlic cloves, chopped
Kosher salt
1 tablespoon Olive Oil
5 Fresno chilies, seeded and minced
1 ancho chili, seeded and minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons dark brown sugar
1 tablespoon cumin seeds
1 cinnamon stick
1 6-ounce can tomato paste
2 tablespoons cider vinegar

Sweat the onion and garlic with a 3-finger pinch of salt in the olive oil over a medium heat in a nonreactive 2-quart saucepan until translucent, about 2 minutes. Add the Fresno chili, ancho chili, and red pepper flakes. Cook for a minute or two. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Add 3 cups water, bring to a gentle simmer, and cook over low heat for 2 hours.

Remove from the heat and let cook for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing any solids through. Let cool, then cover, and refrigerator for up to one month.