Best 9 Bbq Spiced Ketchup Recipes

BBQ SPICED KETCHUP

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.

HEINZ KETCHUP BASIC BARBECUE SAUCE

Steps:

• In saucepan, combine all ingredients. Simmer uncovered, 10 minutes. Brush ribs or chicken with sauce during last 10 minutes of grilling or broiling.

SPICY BBQ CHICKEN

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

BBQ SPICE RUB BLEND RECIPE BY TASTY

Steps:

• Combine brown sugar, paprika, garlic powder, chili powder, onion powder, cayenne pepper, salt, and pepper in a small bowl.
• Pour into a small glass container and secure with an airtight lid. Store up to 1 year.
• Enjoy!

FLAVORED KETCHUP 10 WAYS

Steps:

• For each recipe, mix ingredients in small bowl.
• Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.

SPICY KETCHUP

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.

SPICY HOMEMADE KETCHUP

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.

SMOKY BBQ KETCHUP

Steps:

• In a medium bowl, combine the ketchup, molasses, Worcestershire sauce, nutmeg, and liquid smoke and mix well.

HOMEMADE SPICY KETCHUP

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.