Caribbean Ketchup Recipes

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CARIBBEAN CHICKEN STEW

I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17



Caribbean Chicken Stew image

Steps:

  • In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.

Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

1/4 cup ketchup
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot pepper sauce
1 teaspoon browning sauce, optional
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
1 pound fully cooked andouille chicken sausage links, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped

CARIBBEAN-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS

Provided by Eddie Jackson

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 28



Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions image

Steps:

  • For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
  • For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
  • For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
  • Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

1/2 cup ketchup
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon chile flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2 teaspoon dried thyme
1/2 lime, juiced
Canola oil, for frying
1 cup all-purpose flour
1 12-ounce bottle dark beer
1 large white onion
Salt and freshly ground black pepper
4 to 8 ounces ground beef
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne
1 1/2 teaspoons chile flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dried thyme
Olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 to 4 hamburger buns

JERK KETCHUP

Provided by Eddie Jackson

Categories     condiment

Time 5m

Yield 1 1/4 cups of ketchup

Number Of Ingredients 11



Jerk Ketchup image

Steps:

  • In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, red pepper flakes and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

1 cup ketchup
Juice of 1 lime
1 teaspoon packed light brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt

CARIBBEAN KETCHUP

Make and share this Caribbean Ketchup recipe from Food.com.

Provided by jenny butt

Categories     Sauces

Time 1h10m

Yield 2 bottles, 2 serving(s)

Number Of Ingredients 6



Caribbean Ketchup image

Steps:

  • Cut tomatoes into fourths.
  • Put in saucepan & simmer with salt & vinegar until soft.
  • Strain through a course strainer (liquid will be very runny).
  • Return to saucepan with sugar.
  • Continue to simmer until mix thickens.
  • Add mixed spice, stir well, taste for seasoning.
  • When very thick pour into sterilized bottles.

Nutrition Facts : Calories 338.9, Fat 1.4, SaturatedFat 0.3, Sodium 3524.8, Carbohydrate 77, Fiber 8.3, Sugar 68, Protein 6

3 lbs tomatoes
1 cup vinegar
1/2 cup sugar
1 tablespoon salt
1 teaspoon mixed spice
1/2 teaspoon cayenne pepper

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