This finished dip looks a bit like barbecue sauce, but its texture is more substantial. It clings to a chunky dipper, making the trip without drips from bowl to mouth of hungry guest (or chef). Serve warm with raw cauliflower or craggy hunks of rustic bread.
We've updated the recipe in calling for reduced-sugar ketchup.
Make Ahead: The dip can be refrigerated in an airtight container for up to 1 week.
Servings: 2 quarts
- 1 large carrot, peeled and coarsely chopped
- 1 small green chili pepper, stemmed and seeded
- 1 medium red onion, coarsely chopped
- 2 large stalks celery, coarsely chopped
- 1 bunch cilantro, stems included
- 10 medium cloves garlic
- 1 tablespoon vegetable oil
- 2 cups reduced-sugar ketchup
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sugar
- 1 teaspoon chili powder (may substitute 1/2 teaspoon cayenne pepper)
- Freshly ground black pepper
Combine the carrot, chili pepper, onion, celery and cilantro in the bowl of a food processor. Add the garlic and pulse until blended.
Heat the oil in a medium saucepan over medium-high heat. Transfer the pureed vegetables to the saucepan and heat through, 3 to 4 minutes. Add the ketchup and soy sauce and cook for 10 minutes. Reduce the heat to medium-low. When the sauce starts to thicken, add the sugar, chili powder, salt and pepper to taste. Serve warm or at room temperature.
Adapted from "Wife of the Chef: The True Story of a Restaurant and Romance" by Courtney Febbroriello (Clarkson Potter, 2003).
Tested by Bonnie S. Benwick.
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