Ancho Chili Ketchup or Mayonnaise

This is great on meatloaf, but it has so many other uses. Many dishes and sides can be perked up with a little dollop of one of these spicy chili dressings. I like it on steamed cauliflower. The mayo is a great addition to almost any sandwich. Make extra powdered ancho and you will find that you add it alone to a lot of other dishes.

A. ancho chili, dried 8 pods News: I found a new product at our local Smart n Final store. Tradewinds brand ground chipotle chili. It cost $10 for a huge jar of it and the stuff is fabulous. It doesn't have the subtle flavor of these dried anchos and it has more smoke to it. However, it does make for a tasty substitute.

Heat the oven to 200 degrees.

Clean a small spice jar and dry it very well.

Dried ancho chili pods are not really completely dry. Cut them open, or tear them open with your hands. The objective is to have pieces of chili that are only one layer thick. Lay them on a cookie sheet and place in the oven for about 30 minutes. Take one piece out and let it cool for a minute or so. If it cracks easily when folded, then they are done.

Remove the pepper pods from the oven and allow them to cool thoroughly. 

Remove the pepper stems by breaking them off the pepper skins. Decide if you want this to be just flavorful or flavorful and really spicy. If you don't want it that spicy, then remove and discard the seeds.

Place the peppers into a food processor. Run the processor until the peppers become a fine powder. Scoop the powder into the little spice jar.

B. mayonnaise 1/2 cup  
ketchup 1/2 cup  

Use two small bowls. In one combine the mayonnaise with a heaping tablespoon of the ancho powder. In the second bowl do the same with the ketchup.

Refrigerate for at least two hours, overnight is even better.