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 ketchup 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. Whether you choose to keep it rustic or blend it smooth, both versions are sure to please. 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 Murray River flake salt
- 3 Turkish bay leaves
- 1 teaspoon Tellicherry black pepper, ground
- ½ teaspoon ground allspice
- ½ cup red wine vinegar (but you can use any kind)
- 2 tablespoons tomato paste
- 1 teaspoon lemon crystal
Instructions
- Pulse garlic and onion into a food processor until finely chopped.
- Heat oil in a deep saucepan over medium heat. Add onion/garlic mixture 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. Note: Be careful pureeing hot things – make sure the center plug has been removed from the blender's lid, and carefully hold a folded towel to cover the hole.
- Transfer to a refrigerator-proof container. Allow to cool completely before covering. This will keep in the refrigerator for a couple of weeks - but you will find excuses to use it before then. Trust us.
World Spice Merchants https://www.worldspice.com
