1 1/2 teaspoons cumin seeds
3/4 cup ketchup
1 1/2 teaspoons chopped canned chipotle chilies
1 tablespoon spicy tomato sauce from chipotle can
1 1/2 tablespoons fresh lime juice
1 tablespoon tequila
Stir cumin seeds in heavy small saucepan
over medium heat until fragrant and seeds darken,
about 1 minute. Transfer to plate and cool.
Grind seeds in spice grinder or with mortar and pestle.
Whisk in ketchup, chipotle chilies,
spicy tomato sauce, lime juice and tequila.
Simmer over medium-low heat until ketchup
thickens slightly, stirring occasionally, about 5 minutes.
Serve warm or at room temp.
Can be made one week ahead of time. Cover and chill.