Wednesday, November 14, 2012

Lao Cooking: Smoky Ghost Ketchup

The following recipe should make a smoky ghost ketchup good with fries, burgers, sloppy joes, meatloaf, and other dishes. You should probably warn people if you are adding this to the table.

2 cups mesquite chips
1 head garlic
5 plum tomatoes, seeded and halved
2 Fantome du Laos tomatoes, seeded
1 small yellow onion, peeled into rings
2 small shallots, peeled and halved
1 ghost pepper, seeded and cut in half
Vegetable cooking spray
2 (8-ounce) cans no-salt tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper


 Soak mesquite chips in water at least 30 minutes; drain.

Peel outer skins from garlic; cut off and discard top third of garlic head. Place garlic, tomato halves (cut side down), and onion, shallots, and ghost pepper into a grill basket.

 Pile charcoal on each side of grill, leaving the center empty, with a drip pan between coals. Ignite fire; let burn 10 to 15 minutes. Place half of mesquite chips onto hot coals.

Coat the grill rack with cooking spray, and place over coals. Place the grill basket on rack over the drip pan; cover and cook 30 minutes.

Turn vegetables, and add your remaining mesquite chips to the hot coals. Cover and cook for 30 minutes or until vegetables are tender and lightly browned. Remove the vegetables from grill. Squeeze out pulp from garlic. Put garlic pulp, vegetables, tomato sauce, and remaining ingredients into a food processer and puree until its smooth.

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