Spicy, spicy!

If you are making Lola fries, you can’t eat them without spicy ketchup.  Trust me.  There is something the way rosemary and salt blend together with the spice in the ketchup, you’d be a sad person to miss it.  Unless you can’t handle spice.  Then, I’d recommend simply cutting the spices in half and seeing how that works for you.  This ketchup works well not only with potatoes, but also with meat.  Michael Symon has a recipe for barbecue sauce in his book that uses his spicy ketchup as the base.  I’ll be trying it tonight with the roast duck we’re having.  Regardless of how it turns out, I’m just looking forward to how my house is going to smell!
Spicy Ketchup (Mansfield style)
  • 1 small yellow onion, minced
  • 3 cloves of garlic, diced
  • Kosher salt
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Adobo paste (I used this instead of the Fresno chilies and Ancho Chilies, not really because I was trying to change his recipe, but as the title suggests, I live in Mansfield… we don’t have those specialty peppers in stock… ever.)
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. brown sugar
  • 1 tsp. ground mustard
  • 1/2 tsp. ground cumin
  • 1 cinnamon stick
  • 1 6-ounce can of tomato paste
  • 2 Tbsp. apple cider vinegar

In a 2-quart saucepan, sweat the onion and garlic in the olive oil over medium heat.  Add in a “three finger pinch” of kosher salt.  Cook until translucent, about 2 minutes.  Add the adobo paste and crushed red pepper flakes.  Cook for about a minute or so before adding in the brown sugar, cumin, cinnamon stick, tomato paste, mustard and vinegar.  Stir to combine and then let it cook for 10 minutes, watching so that it doesn’t splatter.  In the first 5 minutes of cooking, add in 1 cup of water.  Allow the sauce to combine and then add another cup.  Wait about 15 minutes before adding a final cup of water.  Stir so that the thick sauce from the bottom of the pan mixes in with the water.  Cover and allow to simmer for 2 hours.  Make sure you check the sauce and stir regularly during that time.  At the end of 2 hours, remove the pan from the heat and allow to cool.  Remove the cinnamon stick.  You can either puree the mixture to get rid of the chunks of onion and garlic (and peppers if you choose to use them) or leave them in.  I chose to  leave them in because I loved the bits of onion on my fry!  When the ketchup is completely cool, cover it and store in the fridge for up to a month. 

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