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.
Steve’s Sweet and Spicy Drumsticks
We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
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 …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Urfa Biber – Strawberry Ice Cream
Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …
Leave a Comment