This smoky, hearty dipping sauce is perfect for football season snacks! My favorite “dipper” is BBQ-baked white or sweet potatoes but jicama, cucumber or carrot sticks, green beans, peas-in-the-pods, or cauliflower… any veggie will do! The simple ingredients include lycopene-rich ketchup, vitamin C-rich lime juice and a couple of hearty spices believed to have anti-inflammatory properties to boost our immune systems. Although there is a popular “ketchup king” in the markets, I find the flavor of Trader Joe’s Organic Ketchup as closest to the homemade ketchupthat my grandmother made 50 years (wow!) ago.

As a bonus, you can add a spoon or two to your next bowl of HMR Chicken Soup for a flavor boost.

Ingredients
Chipotle Ketchup:
¾ cup ketchup
2 teaspoons or equivalent brown sugar or brown sugar substitute
1 tablespoon fresh lime or lemon juice
¼ teaspoon powder, 1 frozen cube or 1 clove garlic, powder or crushed
¼ to ½ teaspoon (add to taste) ground chipotle chili powder
¾ teaspoon ground cumin

BBQ Potatoes:*
12 ounces fresh potatoes, small whole or cut in wedges
1 teaspoon olive oil
2 teaspoons BBQ seasoning blend with garlic (optional)
Non-stick cooking spray

* In a hurry? Try frozen Trader Joe’s Roasted Potatoes, seasonings are included!

Preparation

1. Combine ketchup ingredients. Allow flavors to blend for ½ hour or more. Preheat oven to 425 degrees. Toss potatoes with olive oil and BBQ seasoning and scatter on a sheet sprayed with non-stick coating. Bake for 20 to 30 minutes, until crisp.

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Source: The Healthy Table

This entry was posted on Monday, February 1st, 2010 at 5:02 pm and is filed under Recipe Buzz, Superbowl Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.