Homemade Bacon Ketchup Recipes

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BACON KETCHUP!!! TRENDY!!



Bacon Ketchup!!! Trendy!! image

How could I not make this recipe?! An interesting example of the trendy use of bacon these days. If you are intrigued by unusual recipes, this is it! I hope someone else makes this; I would really like another opinion. Well worth trying. I am not sure I liked the finished product cold; room temp might be better. Warmed, it is more like a salsa, great on meatloaf or hamburgers. Perhaps chicken cooked with this would also be good. For me, it's a little too sweet as is; I corrected that with a tad more vinegar and a good sprinkle of sea salt. When making it again, I will cut down on the sugar. Not having thick bacon on hand, I used regular bacon and doubled the amount. But thick bacon would give a chunkier result. I had gorgeous thick-walled red peppers which also helped to make a nicely chunky sauce . And I'm a fan of chunky sauces. And its a beautiful red color! It certainly could be pureed to a texture more like Heinz but I think it would lose some of its appeal. The smoked paprika added a lot; I would increase this to taste. And maybe add a dash of Tabasco too. This takes quite a while to make, heck, you gotta roast those peppers! But it is time well spent. In the summer I'll sacrifice some heirloom tomatoes for this, see how that works. I found the recipe in two places. First, in a recipe book packed in a crate of premium canned tomatoes from Muir Glen. Then, online, under Lisa Carlson's Chef Shack Bacon Ketchup. Identical recipes. Also it appears in several food blogs. And, while we're talking bacon, I can't see bacon cookies. Or fudge. Not in my kitchen.

Provided by Jezski

Categories     Pork

Time 1h30m

Yield 1 quart?, 8-10 serving(s)

Number Of Ingredients 12

1 medium onion, diced into small pieces
10 raw garlic cloves, diced into small pieces
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/2 cup brown sugar
1 (32 ounce) can whole peeled plum tomatoes, strained and chopped
4 large red bell peppers, roasted, peeled, destemmed, and chopped
1 teaspoon smoked paprika
1 bay leaf
4 sprigs fresh thyme
salt and pepper, to taste
1 tablespoon balsamic vinegar
5 pieces of nice thick bacon

Steps:

  • Roast those peppers!
  • Saute onion and garlic in a tablespoon or two of oil until tender and caramelized.
  • Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated.
  • Add tomatoes, roast bell peppers, paprika, bay leaf, and fresh thyme. Simmer about one hour.
  • Add salt and pepper to taste. Add balsamic vinegar at the end.
  • Preheat oven to 350. Place bacon strips on a baking sheet in the oven until they are crispy all over. Drain on paper towels and dice into small pieces; fold into ketchup.
  • Serve with hamburgers, French fries, grilled cheese, or anything else you wish had some bacon on it.

Nutrition Facts : Calories 200.7, Fat 10.3, SaturatedFat 2.7, Cholesterol 9.6, Sodium 131.9, Carbohydrate 25.7, Fiber 3.4, Sugar 20.3, Protein 3.9

HOMEMADE KETCHUP



Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

  • Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  • Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  • Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  • Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  • Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

BACON-PICKLE KETCHUP



Bacon-Pickle Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 15m

Number Of Ingredients 0

Steps:

  • Cook 4 slices bacon in a skillet over medium heat, turning, until crisp, about 7 minutes. Drain on paper towels, then crumble. Combine 1 cup ketchup, 1/2 finely chopped onion, 1/2 cup relish and 1/4 cup finely chopped pickled jalapenos (drained) in a bowl. Stir in the bacon.

SCALLION-BACON KETCHUP



Scallion-Bacon Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

HOMEMADE KETCHUP



Homemade Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 1h30m

Yield about 5 cups

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled ginger
4 cloves garlic, minced
2 teaspoons mustard powder
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes
2 bay leaves
2/3 cup packed light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
Kosher salt

Steps:

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
  • Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
  • Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
  • Peach-Curry Ketchup
  • Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
  • Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

HOMEMADE BACON KETCHUP



Homemade Bacon Ketchup image

Found this recipe posted on my Facebook wall.

Provided by Brandy Bender

Categories     Vegetables

Time 1h15m

Number Of Ingredients 12

1 medium onion, diced into small pieces
10 clove garlic, diced into small pieces
1 - 2 Tbsp olive or vegetable oil
1/2 c brown sugar
1 can(s) whole peeled tomatoes, strained and chopped
4 red bell peppers, roasted, peeled, destemmed and chopped
1 tsp smoked paprika
1 bay leaf
4 sprig(s) fresh thyme, or more to taste
salt and pepper to taste
1 Tbsp balsamic vinegar
6 + pieces thick bacon

Steps:

  • 1. Saute onion and garlic until tender and caramelized in a tablespoon or two of oil.
  • 2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme.
  • 3. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)
  • 4. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.
  • 5. Keeps well in a refrigerated container for about three weeks.

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