Hey foodies!
Welcome to the first week of Steemit Iron Chef. Are you all as excited as I am? This week's theme is all about the most popular vegetable (or fruit - if you want to be more specific): tomatoes. So, I made this spicy ketchup that I started to make a few years back because my boyfriend uses a lot of store bought spicy ketchup. Back then it was meant as a homemade gift for him. But now, it has become sort of a staple recipe for me.
It tastes so good. I'm not that big fan of ketchup. But when it comes to this spicy version I get absolutely obsessed with it. It's perfect for dipping or to use as a sauce for sandwiches, burgers and hotdogs. I hope you'll give it a try, so you can see for yourself. You may have all the ingredients already on hand. :)
Because ketchup on its own looks a little desperate, I combined it with a hotdog bun, a good amount of onion rings and a vegan seitan sausage. Because of that this dish is completely vegan. Of course, vegan ketchup isn't really a new thing. But mentioning it that something is vegan doesn't hurt anybody, am I right? ;)
Homemade Spicy Ketchup
(this is a modified recipe by Joy the Baker http://joythebaker.com/2013/07/homemade-spicy-ketchup/)
Ingredients
2 tbsp olive oil
1 big onion, chopped
2 gloves of garlic, minced
2 tbsp tomato paste
1 tsp smoked salt
1 tsp mustard
1/2 tsp paprika
1/8 tsp gloves
1/4 tsp allspice
1 chili (more or less depending on how spicy you like it)
3 cups tomato puree
1/2 cup brown sugar
1/4 cup apple cider vinegar
Directions
Place oil in a medium saucepan, over medium heat. Saute onions until they are transparent, tender, and begin to brown. Add the garlic. Add the tomato paste, salt and all of the spices to the pan. Stir until the tomato paste is evenly distributed and the spices are fragrant. Add brown sugar, vinegar and crushed tomatoes. Stir to combine.
Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally. Remove pan from heat and use an immersion blender to blend the chunky ketchup smooth. If you don’t have an immersion blender, you can carefully place the warm ketchup in a regular blender to blend smooth. Just be sure to leave the blender lid slightly ajar so the warm contents don’t burst.
Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge.
