SPICY KETCHUP
Provided by Marcus Samuelsson
Categories condiment
Time 20m
Yield 2 1/3 cups
Number Of Ingredients 11
Steps:
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
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
ROASTED TOMATO KETCHUP
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes. Transfer the tomatoes to a food processor and process until smooth. Strain, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible.
- Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat until almost smoking, and saute the onion and garlic until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon, allspice, and honey, and season with salt and pepper. Continue cooking, uncovered, stirring occasionally, until thick, about 20 minutes. May be refrigerated, covered, up to 2 days.
SPICED RUBBED PORK LOIN SANDWICH WITH MESA BBQ SAUCE AND SPICY MANGO KETCHUP
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup.
- Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.
SPICY MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
- Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
MANGO KETCHUP
Make and share this Mango Ketchup recipe from Food.com.
Provided by Shirl J 831
Categories Sauces
Time P1DT1m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- STEP ONE:
- Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
- STEP TWO:
- Add the remaining ingredients and pulse together.
- STEP THREE:
- In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
- STEP FOUR:
- Strain through a fine sieve. Refrigerate for 24 hours before using.
Nutrition Facts : Calories 165.4, Fat 0.7, SaturatedFat 0.2, Sodium 293.7, Carbohydrate 38.7, Fiber 2.9, Sugar 35.6, Protein 1.5
More about "spicy mango ketchup recipes"
SPICY MANGO HABANERO KETCHUP - JAMIE GELLER
From jamiegeller.com
Servings 2Estimated Reading Time 1 minCategory Sauce & DressingTotal Time 35 mins
- In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
- Add the brown sugar and cook, stirring occasionally, until the sugar melts. Add the remaining ingredients and cook over low heat until the fruit starts to break down and get very soft (about 20 minutes). remove the lime leaf.
- Transfer the mixture to a blender or food processor and puree until smooth. Season with salt and pepper. Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW
BEST MANGO KETCHUP RECIPE - HOW TO MAKE EASY …
From food52.com
Reviews 1Servings 6Cuisine AmericanCategory Side
BEST MANGO KETCHUP RECIPE - HOW TO MAKE SPICY …
From food52.com
Reviews 17Servings 3Cuisine CaribbeanCategory Side
MANGO KETCHUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (6)Total Time 9 hrsCategory CondimentCalories 16 per serving
PINEAPPLE-MANGO KETCHUP RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SPICY KETCHUP - HOT KETCHUP RECIPE WITH JUST 3 …
From savoryexperiments.com
21 BEST GRILLED FISH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
MANGO KETCHUP BY CHEF IRIE - TASTE THE ISLANDS
From tastetheislandstv.com
SPICY KETCHUP RECIPE - JUGGLING ACT MAMA
From jugglingactmama.com
AIR FRYER YUCCA FRIES WITH SPICY MANGO KETCHUP - H-E-B
From heb.com
SPICY MANGO KETCHUP - BIGOVEN.COM
From bigoven.com
OUR MOST POPULAR RECIPES OF APRIL 2023 - FOODNETWORK.CA
From foodnetwork.ca
SPICY KETCHUP RECIPE (HOT KETCHUP) - FOOD LOVIN FAMILY
From foodlovinfamily.com
SPICY MANGO HOT SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY KETCHUP RECIPE - RECIPES.NET
From recipes.net
SPICY MANGO RECIPE | MYRECIPES
From myrecipes.com
RECIPE: SPICY MANGO KETCHUP (FOOD PROCESSOR) - RECIPELINK.COM
From recipelink.com
GRILLED CHICKEN RECIPES EVERYONE WILL LOVE - REAL SIMPLE
From realsimple.com
SPICY MANGO KETCHUP - BIGOVEN.COM
From bigoven.com
You'll also love