SPICY KETCHUP
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Time 2h
Yield 1 cup.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
HOMEMADE SPICY PEACH KETCHUP
Make and share this Homemade Spicy Peach Ketchup recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 1h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water.
- Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes or until thick.
- Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.
Nutrition Facts : Calories 300.4, Fat 1, SaturatedFat 0.1, Sodium 791.6, Carbohydrate 73.2, Fiber 6.1, Sugar 64.1, Protein 3.8
HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
- Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
- Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
- Peach-Curry Ketchup
- Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
- Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
SPICY HOMEMADE KETCHUP
A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.
Provided by Victory Garden
Time 2h50m
Yield 50
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
- Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
- Heat tomato sauce in a pot until simmering.
- Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
- Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
- Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
- Pour into sterilized jars or squeeze bottles.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g
PEACH KETCHUP
A great marinade for pork and chicken. I first found this in the Chicago Tribune and have adapted to our tastes.
Provided by Hungarian Gypsy
Categories Low Protein
Time 1h40m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook until transparent.
- Add peaches and cook 4 minutes, stirring often.
- Add vinegar, brown sugar, molasses, sugar, and spices.
- Reduce heat to simmer and cook 1 hour, stirring occasionally.
- If necessary, add small amount of water to prevent the mixture from sticking or burning.
- Remove from heat.
- Add the juice of 1 lemon.
- Put into blender or food processor and puree.
- Serve at room temperature.
Nutrition Facts : Calories 222.9, Fat 3.9, SaturatedFat 0.5, Sodium 595.7, Carbohydrate 49, Fiber 3.6, Sugar 39.5, Protein 1.8
More about "homemade spicy peach ketchup recipes"
PEACH KETCHUP RECIPE | MYRECIPES
From myrecipes.com
- Put all of the ingredients except the salt and pepper into your blender or food processor, pulse until the peaches and tomatoes have mostly combined, then run on high for 30 seconds. Puree until smooth, when the shallot, garlic and ginger are fully broken down.
- Pour the mixture into a heavy-bottomed saucepan and bring to a simmer over medium-low heat. Reduce the heat to low, and cook, stirring frequently, until the mixture reduces by half, or gets to the consistency you prefer. Taste and season with salt and pepper. If you want it spicier, add more red pepper flakes. If too sweet, add another splash of lemon or cider vinegar.
SPICY KETCHUP RECIPE - JUGGLING ACT MAMA
From jugglingactmama.com
SPICY KETCHUP - HOT KETCHUP RECIPE WITH …
From savoryexperiments.com
HOMEMADE KETCHUP RECIPE (+ SPICY KETCHUP)
From chilipeppermadness.com
35 FRESH PEACH RECIPES TO MAKE WITH YOUR SUMMER BOUNTY
From tasteofhome.com
42 BEST PEACH RECIPES - EASY SUMMER PEACH IDEAS - DELISH
From delish.com
SPICY KETCHUP RECIPE (HOT KETCHUP) - FOOD LOVIN FAMILY
From foodlovinfamily.com
SPICY KETCHUP RECIPE - MOM FOODIE
From momfoodie.com
SERIOUSLY GOOD HOMEMADE KETCHUP - INSPIRED TASTE
From inspiredtaste.net
DELICIOUS SPICY PEACH CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST HOMEMADE PEACH BBQ SAUCE (TANGY, SWEET, & SPICY!)
From seekinggoodeats.com
HOMEMADE SPICY KETCHUP | RECIPE | KITCHEN STORIES
From kitchenstories.com
HOMEMADE KETCHUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SPICY PEACH KETCHUP | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
HOMEMADE PEACH KETCHUP – CONDIMENT OF MY DREAMS
From deliciousdays.com
You'll also love