Guajillo Chili Barbecue Ketchup
Recipe and photo by Tami Ganeles Weiser
servings (3 cups total)
Prep Time: 10 minutes Cook Time: 30 minutes
Sometimes a burger needs a little kick in the pants. This spunky cross between barbecue sauce and ketchup—with a few different dried peppers thrown in for extra punch—is sure to add a little bounce to anybody’s britches. This sauce is a perfect foil for beef-beef-beef and will transform a burger from everyday to WOW in just over 30 minutes.
5 dried guajillo chilies, stems removed, seeds shaken out, roughly broken into pieces
1 cup beef, chicken or vegetable broth
1½ cups Roasted Tomatoes or canned roasted tomatoes
½ cup ketchup
1 (4-ounce) can roasted, chopped green chilies
2 tablespoons Worcestershire sauce
1 medium to medium-large sweet Vidalia or Walla Walla-style onion, roughly diced (1 to 1¼ cups)
3 cloves garlic, peeled, cut in half, any green center discarded
2 tablespoons dark brown sugar
1 tablespoon ground dried ancho chili powder
1 tablespoon chipotle in adobo (see Kitchen Tip)
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
3 dried bay leaves
- In a medium saucepan, combine the guajillo peppers and broth and bring to a boil. Reduce the heat to a simmer and cook, covered, for 10 minutes.
- Add the roasted tomatoes, ketchup, green chilies, Worcestershire, onion, garlic, sugar, ancho chili powder, chipotle, cumin, salt, cinnamon, pepper, and bay leaves.
- Increase the heat to high, uncovered, and bring to a boil. Reduce the heat to a simmer and cook for 15 to 18 minutes, making sure that every piece of pepper softens. Purée with an immersion blender until smooth. (If you don’t have a handheld blender, carefully transfer to a food processor and blend until smooth.)
- This can be served warm (for the most impact) or chilled. It will keep refrigerated in a covered container for 3 days.
- Chipotle chili is the name for the fiery smoked jalapeño. It is sold in a variety of formats, often canned in adobo sauce, a condiment made of chilies and spices. For a milder ketchup, you can just use a tabelspoon of the sauce without the chili. The remaining chipotles in adobo will keep, refrigerated in an airtight container, for 2 weeks.