Gingered Ketchup Recipes

GINGER DRESSING

Steps:

• Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.

CILANTRO-GINGER KETCHUP

Steps:

• In a blender, puree tomatoes until smooth.
• In a medium pot, heat canola oil on medium heat. Add onion, ginger, and cumin; cook 6 minutes or until browned. Add clove and pepper; cook 1 minute.
• Add brown sugar, cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.
• Cool slightly. In a blender, puree until smooth. Stir in cilantro and refrigerate until cold; keeps for 3 weeks in the fridge.

GINGERED KETCHUP

Steps:

• Combine vinegar, onion, ginger and sugar in a small saucepan. Bring to a simmer, cooking until vinegar is nearly evaporated.
• Off heat, stir in ketchup, jalapeno, lime juice and salt. Chill until ready to serve.

HOMEMADE KETCHUP

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.