Berbere Ketchup
- Details
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to make this version at home.
We like our this recipe spicy, so we’ve added one of our favorite blends to it. Berbere is most commonly used in North African stews or roasted meats, but it has an affinity for ketchup. We like to keep some on hand all summer for dipping fries, topping burgers and hot dogs, or to use as a “secret ingredient” in BBQ sauces.
Berbere Ketchup
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 large onion, any variety, diced
- 4 cloves garlic
- 2 – 14.5 oz cans of fire-roasted tomatoes, pureed
- ½ cup brown sugar
- 1 tablespoon ground Berbere
- 2 teaspoons Hawaiian sea salt
- 3 Turkish bay leaves
- 1 teaspoon Tellicherry black pepper, ground
- ½ teaspoon ground allspice
- ½ cup red wine vinegar
- 2 tablespoons tomato paste
- 1 teaspoon lemon crystal
Instructions
- Pulse garlic and onion in a food processor until finely chopped.
- Heat oil in a deep saucepan over medium heat. Add onion and garlic, and sauté until lightly browned. Add the remaining of the ingredients and cook until ketchup is thickened, stirring occasionally. Taste for seasoning and remove from heat.
- **Decision time.** You can leave the texture “rustic” or you can puree it smoother in a blender.
- Allow to cool, and transfer to a container for storage.
Notes
If you puree the ketchup, make sure the center plug has been removed from the blender's lid and carefully hold a folded towel to cover the hole.
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
South Asian Coconut Butter
Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …
Havanese Pork Loin (with White Rice)
Cuba is a vibrant, bold and colorful country that is full of life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this hypnotic country for …
Compound Butter with Seasoning Salt
I love the flavor trinity of corn + butter + salt, so when we set out to showcase our new Global Grill: Seasoning Salt Set, this recipe for compound butter immediately popped to mind. It is …
Leave a Comment