Chipotle Ketchup

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. Return cumin to same saucepan. 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.