SPICED PEACH KETCHUP
Steps:
- Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.
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
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
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
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PEACH KETCHUP RECIPE | MYRECIPES
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3/5 (2)Servings 2
- 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.
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