Ketchup

As a kid I was never much for ketchup. It was standard for burgers, dogs and fries, but that was it; whereas I had friends that ate it on everything (steak, eggs, grilled cheese sandwiches....). Even after trying some Mom'n Pop brands and organic types, I was still unenthused. Then I read a recipe in a Mexican cookbook that intrigued me, so with a little tinkering I came up with this: great body, and a nice balance between spice, sweet and heat.

1 28 oz. can crushed tomatoes

1 med. onion, finely minced

2 garlic cloves, finely minced

1/2 hot jalapeno, seeded and finely minced

(taste the pepper, if not very hot add more)

2 T brown sugar

1/2 c cider vinegar

3/4 c water

1/4 t each; ground allspice, cloves, cinnamon, powdered

ginger, dry mustard, and cayenne

Combine ingredients in a large, non-reactive pot suitable for a long simmer. Bring to a boil, reduce heat and cook slowly over a low heat for 45 minutes to 1 hour, or more, stirring often until it spatters more than simmers.

At this point let it cool, then run it through a blender for a fine puree´. A food mill or a strainer with a spoon works, but deosn't make it as fine.