Spicy Asian Ketchup Recipes

SPICY CURRY KETCHUP

This curry ketchup is a great sauce for lamb burgers or oven-baked French fries. It mixes the sweetness of ketchup with Sriracha hot sauce and a bit of curry. Goes great with lamb burgers with balsamic-caramelized onions and Gruyere.

Provided by Ckcook

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 4

Spicy Curry Ketchup image

Steps:

Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 8.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 414.2 mg, Sugar 6.9 g

Ingredients

1 cup ketchup
1 tablespoon yellow curry powder
1 tablespoon Sriracha sauce, or to taste
1 pinch ground cumin, or to taste

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

Spicy Ketchup image

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

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 pounds tomatoes (about 11 medium), coarsely chopped
1 cinnamon stick (3 inches)
3/4 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon whole allspice
1/3 cup sugar
1 teaspoon salt
3/4 cup red wine vinegar
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons Sriracha chili sauce, optional

SPICY HOMEMADE KETCHUP

A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.

Provided by Victory Garden

Time 2h50m

Yield 50

Number Of Ingredients 14

Spicy Homemade Ketchup image

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.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g

Ingredients

1 Anaheim chile pepper
6 cups tomato juice, or more to taste
5 peppers shishito peppers
2 medium jalapeno peppers
4 peppers serrano peppers
1 large yellow onion, chopped
3 stalks celery, with leaves, chopped
1 ½ cups apple cider vinegar
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground cinnamon
1 teaspoon salt, or more to taste
½ teaspoon ground cloves
¼ teaspoon ground allspice