Best 4 Spiced Ketchup Recipes
Homemade spiced ketchup is a delectable condiment that can elevate the taste of your favorite dishes, adding a layer of tangy, spicy flavor. With its versatile application, it complements a wide variety of foods, ranging from classic burgers and fries to gourmet sandwiches and grilled meats. Whether you prefer a mild kick or an intense heat, there's a spiced ketchup recipe out there to suit your palate. Embark on a culinary journey as we explore the realm of spiced ketchup, providing you with expert tips and techniques to craft the perfect homemade condiment that will tantalize your taste buds and turn ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
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
BEER-BATTERED SQUASH WITH KETCHUP CHIP SALT AND SPICED MAPLE SYRUP RECIPE BY TASTY
It's the ketchup chip salt that does it for me.
Provided by SpongeTowels
Categories Sides
Yield 7 servings
Number Of Ingredients 13
Steps:
- Slice the acorn squash in half horizontally, then scoop out all of the seeds. Slice into ⅛-inch pieces and set aside. For the butternut squash, peel away the outer skin well and slice into similar sized slices.
- For the ketchup chip salt, transfer the chips to a resealable plastic bag then crush them into fine pieces (use your hands, a rolling pin, or a kitchen mallet). Place the chips in a bowl, then mix in the salt. In a separate bowl, mix the maple syrup and chili flakes. Set both the chip salt and spiced maple aside.
- In a large pot or Dutch oven bring your oil up to 350⁰F. While the oil heats, make your beer batter. In a large mixing bowl, add the cake flour, salt, and baking powder. Then pour in the cold beer, followed by the egg. Whisk well to incorporate.
- When the oil has reached its temperature, begin coating the slices of squash in the batter, making sure to shake off any excess, before carefully placing in the oil. Deep-fry the squash for 2 to 3 minutes, being mindful not to overcrowd the pot (this will drop the temperature), then transfer to a paper towel lined sheet tray to absorb any extra oil. Season immediately with a liberal sprinkling of the ketchup chip salt. Continue frying in batches until all of the squash is cooked.
- To serve, place the fried squash in a paper-towel lined serving basket. Sprinkle on some extra chip salt if desired, and garnish with finely sliced chives. Serve with the spiced maple syrup for dipping and enjoy!
SPICED KETCHUP
Provided by Tony Maws
Categories Sauce Low Fat Vegetarian Quick & Easy Low Cal Condiment Healthy Low Cholesterol Clove Coriander Bon Appétit
Yield Makes abouot 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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.
Tips:
- Choose the right tomatoes. Use ripe, juicy tomatoes for the best flavor. Roma tomatoes are a good choice because they have a low water content and a high solids content.
- Roast your tomatoes. Roasting the tomatoes before making the ketchup concentrates their flavor and gives it a smoky depth. You can roast the tomatoes in the oven or on a grill.
- Use a variety of spices. The spices you use in your ketchup will determine its flavor profile. Common spices used in ketchup include cumin, coriander, paprika, and chili powder. You can also add other spices to taste, such as garlic powder, onion powder, or cayenne pepper.
- Simmer your ketchup for a while. Simmering the ketchup allows the flavors to meld and develop. Simmer the ketchup for at least 30 minutes, or until it has reached the desired consistency.
- Taste your ketchup as you go. Adjust the seasonings to taste. You may need to add more sugar, salt, or spices.
Conclusion:
Homemade ketchup is a delicious and versatile condiment that can be used on a variety of foods. It's also a great way to use up extra tomatoes. With a little time and effort, you can make a ketchup that is far superior to anything you can buy at the store. So next time you're looking for a condiment to add some flavor to your meal, give homemade ketchup a try.
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