the important and the not-so-important, horribly conflated.

Sweet Potato Fries w/Homemade Chipotle Ketchup

In foodstuffs on November 15, 2010 at 10:32 pm
The Fries:
Two medium sized sweet potatoes (the ones with the extra orange centers seem to work best)
Canola Oil
Cinnamon
Paprika
Cayenne
Cumin
Coarse Sea Salt
Ground Pepper
– Preheat oven to 425. Peel and cut the potatoes into pinky sized proto-fries. Dump into a plastic produce bag.
– Add a tablespoon or two or canola oil and shake the bag to evenly coat the fries.
– Add the spices to the bag. Shake it up and dump onto a cookie pan.
– Bake 15 minutes undisturbed. Flip the fries. Bake for another 10 minutes. Continue that pattern until they blacken a bit (they will be soggy if you don’t burn ’em a bit)
The Ketchup:
One large fresh tomato
A spoonful of tomato paste
A few squirts of plain ketchup
One tablespoon apple cider vinegar
Sesame Oil
Garlic (2 cloves)
Cumin seeds
Red Pepper Flakes
Ground Mustard Seed
Tamari (or Soy sauce)
Smoked Chipotle Powder
A blender or food processor
– Crush and peel the garlic. Thinly slice. Toss it into a small pan with heated sesame oil. Brown while toasting the cumin seeds and red pepper flakes in the same pan.
– Add tomato, tomato paste, ketchup, apple cider vinegar, chipotle and other spices. Cook down for 10 minutes or until things begin to congeal.
– Process in blender. Chill in a jam jar for at least 1 hr.
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