Ketchupdip Recipes

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FLAVORED KETCHUP 10 WAYS



Flavored Ketchup 10 Ways image

From barbecue to teriyaki, we're shaking up the ketchup bottle with 10 different recipes for America's favorite condiment.

Provided by By Stephanie Wise

Categories     Condiment

Time 5m

Yield 4

Number Of Ingredients 36

1/2 cup ketchup
4 1/2 teaspoons barbecue sauce
2 teaspoons packed dark brown sugar
1/2 cup ketchup
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/2 teaspoon lime juice
1/2 cup ketchup
1 1/2 teaspoons lime juice
1/2 teaspoon curry powder
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 teaspoon lime juice
1/2 cup ketchup
1/2 teaspoon prepared horseradish
1/2 cup ketchup
1 to 2 tablespoons chopped canned jalapeño chiles
1/2 teaspoon onion powder
1/2 teaspoon lemon juice
1/2 cup ketchup
2 tablespoons finely chopped pitted kalamata olives
1/2 teaspoon parsley flakes
1/2 teaspoon onion powder
1/4 teaspoon finely chopped garlic
1/2 cup ketchup
2 tablespoons finely chopped roasted red bell peppers
1 clove garlic, finely chopped
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/2 cup ketchup
2 tablespoons chopped fresh or frozen cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup ketchup
4 1/2 teaspoons reduced-sodium teriyaki sauce

Steps:

  • For each recipe, mix ingredients in small bowl.
  • Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.

Nutrition Facts : ServingSize 1 Serving

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

PUERTO RICAN MAYO KETCHUP RECIPE



Puerto Rican Mayo Ketchup Recipe image

This recipe will be about a Puerto Rican sauce that is delicious, easy to make. It's called Mayo Ketchup Sauce. It includes mayonnaise, ketchup, and other ingredients like Worcestershire sauce and garlic powder. The recipe is straightforward: put all the ingredients together and incorporate until it becomes smooth. Many variations of this recipe include adding sofrito or maple syrup for sweetness or hot peppers for spice!

Provided by Joyce Zahariadis

Categories     Recipes

Time 5m

Number Of Ingredients 4

¾ Cup mayonnaise
⅓ Cup ketchup
1 Tsp Worcestershire sauce
1 Tsp garlic powder

Steps:

  • Whisk the ketchup with Worcestershire sauce.
  • Add mayonnaise and garlic powder and continue whisking until smooth and shiny.

Nutrition Facts : Calories 243 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 365 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

SPICY KETCHUP



Spicy Ketchup image

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

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

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

KETCHUP DIP



Ketchup Dip image

This is so simple, yet delicious. I do not typically like ketchup, but my whole family loves this dip! Dip it with plain chips, or we use the kettle cooked crunchy ones. Just a nice dip to share at a picnic or outing, or to just have around the house. Not at all bad on a burger either!

Provided by sgoshkosh

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h10m

Yield 12

Number Of Ingredients 4

1 (16 ounce) container sour cream
½ cup ketchup, or more to taste
2 teaspoons Worcestershire sauce, or to taste
½ white onion, minced

Steps:

  • Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 140.9 mg, Sugar 2.6 g

HOMEMADE TOMATO KETCHUP



Homemade tomato ketchup image

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips - heaven!

Provided by Jamie Oliver

Categories     Sauces     Jamie at Home     Vegetables     American     Tomato     Sauces & condiments

Time 1h5m

Yield 500 ml (roughly)

Number Of Ingredients 13

1 large red onion, peeled and roughly chopped
½ bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
olive oil
5 cm piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ fresh red chilli, deseeded and finely chopped
1 bunch fresh basil, (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes, chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
  • Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
  • Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed - it should keep for six months. Great served with steak and chips.

Nutrition Facts : Calories 9 calories, Fat 0.2 g fat, SaturatedFat 0.0 g saturated fat, Protein 0.4 g protein, Carbohydrate 1.2 g carbohydrate, Sugar 0.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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.

KETCHUP DIP



Ketchup Dip image

A simple dip for chips when you need something fast & don't have time to go to the grocery store. A family & kid favorite!

Provided by Laura McKeon

Categories     Cheese

Time 5m

Yield 20 serving(s)

Number Of Ingredients 2

1 package cream cheese
1/2 cup ketchup

Steps:

  • Soften cream cheese in a bowl.
  • Add Ketchup.
  • Mix until pink, add more ketchup to taste.

Nutrition Facts : Calories 44.7, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.5, Sodium 103.3, Carbohydrate 2, Sugar 1.7, Protein 0.8

SPICY KETCHUP



Spicy Ketchup image

Spicy Ketchup is a sauce that kicks up a classic and favorite. Serve with fries, on a burger or hot dog or anything else that needs some zing!

Provided by Jessica Formicola

Categories     Condiment

Time 2m

Number Of Ingredients 3

1/2 cup ketchup
1 teaspoon hot sauce
1/2 teaspoon chile powder

Steps:

  • Combine all ingredients in a bowl and stir well.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 137 kcal, Carbohydrate 32 g, Protein 1 g, Sodium 1210 mg, Sugar 26 g, ServingSize 1 serving

HOMEMADE KETCHUP IN JUST 5 MINUTES!



Homemade Ketchup in Just 5 Minutes! image

Homemade ketchup in just 5 minutes - Easy, rich in flavour and definitely healthier than the store-bought version.

Provided by Andrea Soranidis - The Petite Cook

Categories     Sauce

Time 5m

Number Of Ingredients 10

300 g double-concentrate tomato paste (organic if possible)
80 g maple syrup
60 ml white vinegar (or apple cider vinegar)
60 ml water
2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon cinnamon powder
1 teaspoon black pepper powder
grated nutmeg and chilli powder to taste (optional)

Steps:

  • Place all ingredients in powerful blender.
  • Blend until combined and you reach a smooth texture.
  • Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
  • Store in an airtight container in the fridge for up to 1 week.

Nutrition Facts : Calories 21 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Carbohydrate 5 g, Fiber 1 g, ServingSize 1 tablespoon, Sugar 4 g, Protein 1 g, UnsaturatedFat 2 g

QUICK CURRY KETCHUP



Quick Curry Ketchup image

This flavourful curry ketchup is quick and easy to make. It's similar to the Hela brand in taste and pairs perfectly with sausage, fries, burgers or anything else where you like tomato ketchup.

Provided by The Kitchen Maus

Number Of Ingredients 7

1 cup of Tomato Ketchup
4 teaspoons of Curry Powder
2 teaspoons of Sweet Paprika
2 teaspoons of Worchester Sauce
2 teaspoons of Mild Honey
1 teaspoons of Chili Powder
1 teaspoon of Water

Steps:

  • Simply put all the ingredients into a bowl and mix together very well. Let it rest overnight in the fridge to let the flavours meld.

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