HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
- Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
- Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
- Peach-Curry Ketchup
- Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
- Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
CUMIN-CHIPOTLE KETCHUP
Categories Condiment/Spread Tomato Quick & Easy Summer Lemongrass Bon Appétit
Yield Makes 3/4 Cup
Number Of Ingredients 5
Steps:
- 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 in mortar with pestle.
- Return cumin to same saucepan. Whisk in ketchup, chipotle chilies with 1 tablespoon 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 temperature. (Can be made 1 week ahead. Cover and chill.)
CUMIN TOMATO KETCHUP
Ordinary ketchup can be so boring. This variation is good on grilled turkey burgers or chicken burgers.
Provided by Shirl J 831
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small bowl (glass), whisk together ketchup,cumin and vinegar till mixed well. Refrigerate unused portions.
Nutrition Facts : Calories 257.9, Fat 1.7, SaturatedFat 0.2, Sodium 2683.1, Carbohydrate 64, Fiber 1.2, Sugar 56.3, Protein 5
FLAVORED KETCHUP 10 WAYS
From barbecue to teriyaki, we're shaking up the ketchup bottle with 10 different recipes for America's favorite condiment.
Provided by By Stephanie Wise
Categories Condiment
Time 5m
Yield 4
Number Of Ingredients 36
Steps:
- For each recipe, mix ingredients in small bowl.
- Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE KETCHUP
Make and share this Chipotle Ketchup recipe from Food.com.
Provided by ThatSouthernBelle
Categories Sauces
Time 1h30m
Yield 100 serving(s)
Number Of Ingredients 11
Steps:
- On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
- Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
- Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
- After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.
CHIPOTLE BBQ CHICKEN TINGA TACOS
Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.
Provided by Brian McGrath
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
- Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
- Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
- Serve chicken mixture in tortillas.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g
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