Spicy Ketchup

In tasting my Chili Mushrooms, one of the roomies commented that the ketchup made the sauce too sweet. As the conversation continued, I was informed that a “Spicy Ketchup” was what was needed, and such was usually available from various ethnic groceries. Whilst I am sure, that is true, there is a dearth of ethnic groceries in my neighborhood. Perhaps a bit of research on the interweb will yield more information.

From Wikipedia:

Ketchup is a sauce used as a condiment. Originally, recipes used egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients,^[ but now the unmodified term usually refers to tomato ketchup.

Ketchup is a sweet and tangy sauce now typically made from tomatoes, sugar, and vinegar, with assorted seasonings and spices. The specific spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard; and sometimes include celery, cinnamon or ginger.^[

Tomato ketchup is most often used as a condiment to dishes that are usually served hot and may be fried or greasy: french fries, hamburgers, hot dogs, chicken tenders, tater tots, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks such as potato chips.

Spicy Ketchup

A quick little tune up to kick up the flavor of the american ketchup..

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 2 Cups

Ingredients

  

1x2x3x

• 2 ea Roasted Red Peppers
• 1 ea Jalapeno Large, washed, seeded
• 2 tbsp olive oil Decent Stuff
• 1 cup Tomato Ketchup
• 1/4 cup Dijon Mustard Maybe a whole grain mustard
• 1 tbsp Horseradish Prepared, not horseradish sauce
• 2 tsp Smoked Paprika
• 2 tsp Chili Powder "Hot"
• 1 Pinch Black Pepper Fresh Ground and to taste
• 1 Pinch Granulated Garlic or smash one small clove
• 1/2 tsp Hot Sauce Sriracha

Instructions

 

• Puree the peppers with the ketchup and mustard
• Add the rest and blend well

Notes

Allow to age at least overnight, keeps for up to 2 weeks

I've used a jalapeno pepper here, one could use hotter peppers for more kick, or use milder peppers for less heat

Tried this recipe?Let us know how it was!