All Four Burners

Chipotle Ketchup

Posted on 24 August 2010

I can barely move to type this. The high temperature here today was over 100 degrees. It’s now almost midnight and it’s still over 80 inside.

Every single window is open, as is all but one door. Every fan we own is on high. Even without the heat, the noise is deafening.

This is punishing; this is inhuman.

Bleah.

The weather yesterday, on the other hand, was a delight. A joy. The type of weather you associate with California. Ok, maybe not northern California, but it was really nice. Finally! After this (not-so) brutally cold summer, this was the kind of day we were (not-so) patiently awaiting.

Which meant, of course, we had to grill! Burgers! Yes, definitely, grill (turkey) burgers! And top them with a fiery Mexican-inspired condiment. Because that’s how we do in California.

So, I’m conveniently ignoring the fact that the recipe is from a Texan. Because, when you’re originally from the East Coast, it’s all the same down/over/around/preposition-of-your-choice here, right?

While maintaining a distinctly tomato-y taste, the blaze of the ketchup balanced well against the bright flavor of the cilantro and slightly charred meat. The turkey was unremarkable and did not contribute much flavor, but this combination could also work with lean beef.

And with steak fries. And sweet potato fries (possibly topped with some Old Bay). And breakfast potatoes. Ok, any kind of potato.

And this clearly must form the base for my next barbecue sauce recipe.

Am I still making sense? I fear that the heat has rendered me doltish and unintelligible.

Adapted from the Homesick Texan