SPICY KETCHUP
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Time 2h
Yield 1 cup.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPICY KETCHUP
Spicy Ketchup is a sauce that kicks up a classic and favorite. Serve with fries, on a burger or hot dog or anything else that needs some zing!
Provided by Jessica Formicola
Categories Condiment
Time 2m
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl and stir well.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 137 kcal, Carbohydrate 32 g, Protein 1 g, Sodium 1210 mg, Sugar 26 g, ServingSize 1 serving
SPICY KETCHUP
Provided by Marcus Samuelsson
Categories condiment
Time 20m
Yield 2 1/3 cups
Number Of Ingredients 11
Steps:
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
EASY SPICY KETCHUP DIP FOR SWEET POTATO FRIES
A ketchup-based dip that is sweet and spicy with plenty of zing that is best served with sweet potato French fries. The longer you let this sit, the better. My friends and family can't get enough of this stuff!
Provided by BrookeMT
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix ketchup, Worcestershire sauce, horseradish, brown sugar, cayenne pepper, and garlic salt together in a bowl.
Nutrition Facts : Calories 35.8 calories, Carbohydrate 9.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, Sodium 474.5 mg, Sugar 8 g
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
BBQ SPICED KETCHUP
I once bought my ketchup-loving husband a bottle of flavored ketchup from a fancy kitchen stores; he loved his gift, but I didn't love the price. So I experimented and came up with my own spiced ketchup, and now my husband and I are both happy! I kept two half-pint jars in my refrigerator without processing because I knew we would go through them fast-and we did! -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Time 55m
Yield 5 half-pints.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until mixture is thickened, 25-30 minutes., Ladle hot mixture into five hot 1/2-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED TOMATO KETCHUP
This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney's cookbook, "Matthew Kenney's Mediterranean Cooking." My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it's too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice.
Provided by Martha Rose Shulman
Time 2h20m
Yield Makes 1 2/3 cups
Number Of Ingredients 13
Steps:
- Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
- Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
- Optional step: Before or after the mix cools, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 29 grams, TransFat 0 grams
SPICY HOMEMADE KETCHUP
A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.
Provided by Victory Garden
Time 2h50m
Yield 50
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
- Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
- Heat tomato sauce in a pot until simmering.
- Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
- Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
- Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
- Pour into sterilized jars or squeeze bottles.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g
HOMEMADE SPICY KETCHUP
This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 18
Steps:
- Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
- Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
- Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
- Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
- Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.
SPICY KETCHUP
Steps:
- Place the raisins in a small cup, cover with boiling water and let soak for 20 minutes. Drain the raisins and place them in the container of a blender. Add all the remaining ingredients and blend until smooth.
- Transfer the mixture to a small saucepan and simmer until thickened, about 20 minutes. Serve warm or at room temperature with ijeh.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 19 grams, TransFat 0 grams
SUPER SIMPLE SPICY KETCHUP
My boyfriend is seriously addicted to this stuff. Just use it in the right proportion and it can be scaled to any volume. Great on burgers, fries, eggs, just about anything you would already use with ketchup.
Provided by zaar junkie
Categories < 15 Mins
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix together and enjoy! Adjust sriracha according to how spicy you would like it.
Nutrition Facts : Calories 43.6, Fat 0.1, Sodium 501.3, Carbohydrate 11.3, Fiber 0.1, Sugar 10.2, Protein 0.8
SPICY JALAPENO KETCHUP
A spicy Jalapeno flavored homemade ketchup that is just so easy and so delicious. This recipe actually tastes just like ketchup. It's super easy and so dang delicious. Once you've made your first batch, you will NEVER want to buy store bought again. You're going to be very proud of yourself too.
Provided by Ryda Mae
Categories Low Protein
Time 50m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
- Add your garlic and cook for about 1more minute, stirring all the way through.
- Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
- Add remaining ingredients and stir to combine all.
- Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
- Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
- I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
- At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!
More about "spicy ketchup recipes"
SERIOUSLY GOOD HOMEMADE KETCHUP - INSPIRED TASTE
From inspiredtaste.net
25 SWEET AND TANGY RECIPES FOR COOKING WITH KETCHUP
From epicurious.com
HOMEMADE INDIAN SPICED KETCHUP - SIMPLY SO GOOD
From simplysogood.com
HOMEMADE KETCHUP RECIPE (+ SPICY KETCHUP) - CHILI …
From chilipeppermadness.com
COPYCAT WHATABURGER SPICY KETCHUP RECIPE YOU CAN …
From spoonuniversity.com
SPICY KETCHUP RECIPE - JUGGLING ACT MAMA
BEST SPICY KETCHUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Servings 12Total Time 35 minsCategory Hot And Spicy,Side,Vegetables
SWEET AND SPICY KOREAN KETCHUP RECIPE - SERIOUS EATS
From seriouseats.com
SECRET RECIPE SPICY KETCHUP - MAMA PLUS ONE
From mamaplusone.com
"THE FORMULA" CUBAN INSPIRED SPICY KETCHUP - FOOD FIDELITY
From foodfidelity.com
SPICY FRUIT KETCHUP | METRO
From metro.ca
SPICY KETCHUP USING A SLOW COOKER WITH CHILLICHUMP
From chillichump.com
SPICY HOMEMADE KETCHUP BEST RECIPES
From findrecipes.info
WHATABURGER SPICY KETCHUP COPYCAT RECIPE - THEFOODXP
From thefoodxp.com
SPICY KETCHUP AKA THUNDER AND LIGHTNING KETCHUP - MIRLANDRA'S …
From mirlandraskitchen.com
HOME | SPICY KETCHUP
From spicy-ketchup.com
SPICY KETCHUP RECIPE - MASHED
From mashed.com
HOMEMADE SPICY KETCHUP - PERFECT RECIPE FOR USING UP TOMA...
From gladkokken.com
A SIMPLE AND DELICIOUS SPICY KETCHUP RECIPE - DIY NATURAL
From diynatural.com
HOMEMADE SPICY KETCHUP | RECIPE | KITCHEN STORIES
From kitchenstories.com
MICHAEL SYMON'S SPICY KETCHUP | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
10 QUICK AND EASY KETCHUP VARIATIONS - SERIOUS EATS
From seriouseats.com
BBQ SAUCE WITH KETCHUP - SWEET, BOLD & DELISH! - PIP AND EBBY
From pipandebby.com
SPICY KETCHUP RECIPE | MYRECIPES
From myrecipes.com
SWEET AND SPICY KETCHUP RECIPE - FOOD NEWS
From foodnewsnews.com
THE EASIEST SPICY KETCHUP RECIPE (ONLY 2 INGREDIENTS)
From spicyexchange.com
SPICY STIR-FRIED KETCHUP CHICKEN RECIPE | PC.CA
From presidentschoice.ca
OUR HOT AND SPICY KETCHUP RECIPE - SWEET HEAT FOR YOUR MEAT
From oldworldgardenfarms.com
SPICY CHIPOTLE KETCHUP - SKINNYTASTE
From skinnytaste.com
SWEET-AND-SPICY KETCHUP RECIPE - PAUL VIRANT | FOOD & WINE
From foodandwine.com
SPICY KETCHUP RECIPE - RECIPES.NET
From recipes.net
SPICED KETCHUP RECIPE | BON APPéTIT
From bonappetit.com
WHATABURGER SPICY KETCHUP RECIPE - OH SNAP! CUPCAKES
From ohsnapcupcakes.com
SPICY CHIPOTLE KETCHUP RECIPE - RECIPES.NET
From recipes.net
CHILI RECIPE WITH KETCHUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET & SPICY KETCHUP RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love