Cumin-Chipotle Ketchup

1. 1

   Stir cumin seeds in heavy small saucepan over medium heat until fragrant and seeds darken, about 1 minute.

2. 2

   Transfer to plate and cool.

3. 3

   Grind seeds in spice grinder or in mortar with pestle.

4. 4

   Return cumin to same saucepan.

5. 5

   Whisk in ketchup, chipotle chilies with 1 tablespoon spicy tomato sauce, lime juice and tequila.

6. 6

   Simmer over medium-low heat until ketchup thickens slightly, stirring occasionally, about 5 minutes.

7. 7

   Serve warm or at room temperature.

8. 8

   (Can be made 1 week ahead.

9. 9

   Cover and chill.)

* Per serving · 4 servings · Values may vary.

No additional tips available.