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Bang!’s homemade ketchup is the signature condiment that helped the Highland restaurant make a name for itself. Co-owner Cissy Olderman shares the recipe for the not-so-secret sauce.
Bang! Ketchup (Makes 1 quart)
2 ripe Roma tomatoes
³/4 cup raisins
1 dried guajillo chile, seeded and stemmed
¹/4 cup brown sugar
¹/4 cup white champagne vinegar
1 whole garlic clove
¹/4 cup yellow onion, chopped
2 teaspoons salt
1 teaspoon black pepper
¹/4 teaspoon ground cloves
1 cup water
Place all ingredients into a large stockpot and bring to a boil. Reduce to a simmer and cook for about 45 minutes. The vegetables, raisins, and chile should be very soft, and the liquids should be reduced. Cool. Blend in batches until very smooth; strain through a sieve or China cap.
Note: The ketchup will keep for weeks in the refrigerator.