Spiced Peach Ketchup Recipes

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.

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Mix 1 cup ketchup, the juice of 1 lime and 2 teaspoons five-spice powder. Season with salt and pepper.

Steps:

• For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.
• For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup.

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.

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Steps:

• Heat olive oil over low heat in a heavy-bottom saucepan. Add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. Add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. Add sugar and stir until it has dissolved in the vinegar. Add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick purée and there is little liquid in the pan, about 1 hour 45 minutes. Uncover and continue to simmer until all the liquid has cooked off, about 15 minutes.
• Season to taste with salt and pepper and stir in honey. Continue to simmer, stirring, until mix is shiny, about 5 minutes. Remove from heat and allow to cool. Taste and adjust salt. Transfer to a jar and refrigerate if not using right away. Serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment.
• Optional step: Before or after the mix cools, put through the fine blade of a food mill.

Steps:

• Heat oven to 425°F. In 2- to 3-quart saucepan, stir together peaches, brown sugar, vinegar, pumpkin pie spice and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Simmer uncovered about 20 minutes, stirring occasionally, until peaches are tender. Stir in chili sauce. Remove from heat. Use an immersion blender or process peach mixture in food processor until smooth.
• Meanwhile, scrub sweet potatoes; peel, if desired. Cut into thin strips. Place potatoes in large resealable food-storage plastic bag; add oil, 2 teaspoons salt, the pepper and chili powder. Seal bag; toss until well coated. Place potatoes in single layer on ungreased cookie sheet. Bake 20 minutes or until tender on inside and slightly browned on outside.
• Serve peach ketchup warm or at room temperature with sweet potato fries.

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.