Everything in life seems to slow down and relax. It gets savored rather than devoured. So when we have these gatherings, we want everyone to feel special. Like we’ve done something a little extra just for them.
Take the most basic and classic of American barbecue fare, the hamburger. With traditional store bought condiments it is usually grabbed and eaten without an afterthought. But, serve that same burger with a homemade ketchup and people pause, they take notice.
Making homemade ketchup isn’t something extravagant or massively time consuming (it is a simple 30-minute simmer), but is a detail that can change the entire meal experience.
There is a reason why so many of the country’s gastropubs and popular restaurants are making their own condiments – it makes the experience special.
Once we started making our own ketchup, the store bought started losing its appeal. We were able to customize the recipe to suit our tastes and creativity. Our homemade ketchup had more depth and layers of flavor provided by Spice Islands® spices.
Feel free to adapt, experiment and find the balance in flavors and spices you love. Your barbecues will never be the same again.
Here’s the recipe for our favorite house ketchup, our Asian Ketchup. Spiced up with Spice Islands® Mustard Seeds, Celery Seed, Cayenne Pepper and Ground Ginger, combined with a touch of sesame oil and soy sauce.
It’s barbecue time!
2 15 oz cans of good Tomato Sauce
1/2 Sweet Onion, finely diced
1 T Spice Islands® Ground Ginger
1 t Spice Islands® Mustard Seeds
1/2 t Spice Islands® Celery Seed
Dash of Spice Islands® Cayenne Pepper
1/2 t freshly ground Spice Islands® Black Pepper
1/3 c Brown Sugar, packed
1 t Sesame Oil
3 T Soy Sauce
1/4 c Apple Cider Vinegar
1. Combine all ingredients in a saucepan, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer for 30 minutes, stirring regularly (covering with a splatter screen will help keep cooktop clean.)
2. Puree in a blender or food processor, and then strain through a china cap or equivalent if a smoother texture is desired.
3. Store refrigerated in a clean, lidded container. Keeps for 1-2 months.