Excellent on burgers . . .
Ancho Ketchup
12 ancho chili peppers, stemmed and seeded
1/2 white onion, diced
5 cloves garlic, minced
6 cups water
5 teaspoons packed brown sugar
2 tablespoons ground cumin
2 cups tomato paste
Kosher salt to taste
Freshly ground pepper to taste
Place the peppers, onion and garlic in a large saucepan with the water. Bring to a boil over high heat and simmer for about 15 minutes, or until the peppers have absorbed some water and become soft.
Using a slotted spoon, remove the peppers, onions, and garlic and put in food processor. Add the brown sugar, cumin, tomato paste, and 1 cup of the liquid the peppers were cooked in. Purée, adding more pepper liquid until you reach desired thickness.
Adjust seasonings with salt, pepper, and more brown sugar if desired.
Spoon the ketchup into a glass container and store it in fridge until ready for use.