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.

This article was originally published in 5280 May 2012.
Daliah Singer
Daliah Singer
Daliah Singer is an award-winning writer and editor based in Denver. You can find more of her work at