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Tailgate Chipotle Catsup Makes Burgers And Fries Fancy

Looking to turn your ho-hum catsup into something exciting? This chipotle catsup is easy and tasty.

catcup in small silver bowls

Photo: MoHotta18 (flickr)

You can mix this catsup with mayo and chopped pickles, capers and herbs for a delicious “Russian Dressing." Or, add some horseradish for the best cocktail sauce ever.

In honor of the Pittsburgh Steelers making it to the Superbowl, here is a fancy catsup recipe. But what does catsup have to do with Pittsburgh football? The Steelers play their games at Heinz Field, named for the locally-based ketchup giant H. J. Heinz Company.

As the name implies, this would be a fantastic condiment to offer folks for their burgers or fries at any tailgate or Superbowl party.

Having Fun With Chipotle Catsup

This is an easy version of FARMbloomington‘s famous catsup that anyone can make at home. Once made, it can be chilled and will hold up to 2 weeks in the refrigerator.

You can also mix it with mayo and chopped pickles, capers and herbs for a deilcious “Russian Dressing” for Rubens and such.

Add some horseradish for the best cocktail sauce ever.

Ingredients (makes about 1 cup):

  • 1 1/2 teaspoon cumin seeds
  • 3/4 cup ketchup – favorite variety
  • 2 teaspoons chopped canned chipotle chilies en adobo (or to taste)
  • 1 tablespoon adobo sauce from chipotle can
  • 2 tablespoons of molassis or sorghum
  • 2 tablespoons Chinese Black vinegar or Balsamic vinegar
  • 1 tablespoon garlic powder
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tequila
  • Salt and pepper to taste

Directions:

  1. Toast the cumin seeds in small heavy bottomed saucepan over medium heat until they smoke lightly and are fragrant. Transfer to plate and cool. Grind seeds in spice grinder or with mortar and pestle. Set aside.
  2. Combine remaining ingredients in the same sauce pan and add the cumin back to it.
  3. Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes.
Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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