Sunday, May 28, 2017

Homemade "End of the Season" Ketchup #sundaysupper

Need to "catch up" to your tomatoes? Make a kid-friendly, totally dunkable ketchup! 


Are you part of a "ketchup" family? 

At any given time, we have at least three bottles of the stuff on the go in our fridge: my sister's "normal" ketchup which is replaced at least twice a month (it also has to be the store brand, not brand name, at all costs), my stepdad's sugar free variety which isn't used much, but is there "just in case", and whatever my latest homemade rendition of the condiment is. I'm not a huge fan of the red stuff myself (mustard is more my thing), but working at a school has given me a huge respect for it's ability to override any culinary grievances the under-12 set might have at the table. 

At the end of last year's growing season, I kept the ketchup game fairly simple. After a relatively horrible growing season (marred by both poor weather and voles), I took advantage of the fruit left on the vines that remained along with a few key spices to make a spoonable, drizzle-able, dunkable sauce. Aside from the tomatoes, I brought a new favourite to the party: monkeyface peppers.

Looking as weird as their name, monkeyface peppers have a fruity zing to them, like a mango kissed by a jalapeno. I don't find them spicy, although they're labeled as such, and when cooked into a sauce, stew or chutney their unique flavour lifts up the overall dish, which could otherwise be heavy on the stomach, too spicy or too sweet. As a bonus, these peppers make glorious pickled cucumber ingredients, and while I didn't dry any, I would definitely try that out too. Of course, since monkeyface peppers are kind of a specialty item, they can be hard to find (although I strongly suggest growing them yourself!). In that case, I would substitute Hungarian wax peppers (1 hot, 1 sweet) or cubanelles.

Ketchup isn't the only grilling staple out there, obviously! While it will remain a constant here, a Summer cookout for me is not complete without some Spicy Garlic Dill pickles, Sweet Relish and  Dijon Mustard. Other places have BBQ sauce as their butter-to-their-bread, and there are a lot of them to choose from! Here's this list from Sunday Supper, along with a host of other great BBQ recipes from this week's gang:
  • Texas Style – Often thought of as the quintessential BBQ sauce, this ketchup-based sauce has all the classic barbecue flavors. With lots of brown sugar, this sauce usually satisfies even the pickiest of eaters.
  • Carolina – This vinegar-based sauce really gives your pork and chicken recipes a kick of flavor! Also made in a mustard variety, the Carolina BBQ sauces cater to the more sophisticated palate that love that punch of acid!
  • Kansas City – Thick and tangy Kansas City BBQ sauce is known for a touch of molasses. The key to a true Kansas City barbecue is the low and slow cooking that makes their meats irresistible!
  • Alabama White Sauce – This mayo based BBQ sauce has a touch of chili and lots of vinegar tang. Not only is it great for pork and chicken, it can be used to add flavor to your barbecue salad!
  • Korean BBQ – With an Asian flavor, Korean Style BBQ is becoming all the rage. Adding sesame, soy sauce, and ginger to your traditional BBQ sauce transforms it into a totally different dish. If you like Korean BBQ, you’ll love #SundaySupper's Barbecue Pork Noodles


Best Burgers and Sandwiches


Grill Master Mains


Mop Worthy Sauces


Searing Starters and Sides


Sizzling Sweets

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade "End of the Season" Ketchup
Makes ~3 3/4 cups, 26 (2 tbsp) servings
1 tbsp dried onion
5 lb tomatoes, chopped
2 monkeyface peppers, seeded and diced
1 teaspoon kosher salt
1 tsp garlic powder
1⁄4 teaspoon black pepper
1⁄4 tsp allspice
1⁄4 tsp celery seeds
3 tbsp raw sugar
2/3 cup 5% apple cider vinegar
  1. Cook the onions though sugar for about 40 minutes over medium heat.
  2. Mill through a food mill then return to pot and add vinegar.
  3. Cook until thickened - about 30 minutes.
  4. Process 20 minutes in a waterbath.
Amount Per Serving
Calories: 25.4
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 8.0 mg
Total Carbs: 5.9 g
Dietary Fiber: 1.1 g
Protein: 0.8 g

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