Caribbean Ketchup Recipes

CARIBBEAN-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS

Steps:

• For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
• For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
• For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
• Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

CARIBBEAN KETCHUP

Steps:

• In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
• Whirl to smooth.
• Scrape into a large stainless or enamel pot.
• Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
• Bring to a boil stirring constantly.
• Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
• If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
• Add remaining ingredients except rum and cook for another 15 minutes.
• Test ketchup on a frozen plate.
• If no liquid forms around the dollop your ready to: Add the Rum.
• Return to a boil stirring constantly, and remove from heat.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
• Allow to ripen for 1 month before using.

CARIBBEAN CANADIAN GLAZED CHICKEN

Steps:

• To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
• Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
• Preheat oven to broil.
• Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

CARIBBEAN KETCHUP

Steps:

• Cut tomatoes into fourths.
• Put in saucepan & simmer with salt & vinegar until soft.
• Strain through a course strainer (liquid will be very runny).
• Return to saucepan with sugar.
• Continue to simmer until mix thickens.
• Add mixed spice, stir well, taste for seasoning.
• When very thick pour into sterilized bottles.