Gilbert first introduced us to the wonders of spicy ketchup when he joined our family. He has a favorite brand that Kelly would buy for him only on special occasions due to the expense. I’ve tried to replicate it a few times. While Gilbert has professed to enjoy the versions I made him, none of them have quite been what I was hoping for and they took a lot of time and effort.
Then I found this recipe. It’s quick, it’s easy, and it has a lot of spice. Eric wasn’t impressed when he looked through the recipe because it starts with ketchup, not fresh tomatoes. But he did eat and enjoy the first batch I made in short order! Chili sauce gives the ketchup its unique spice. That spice is balanced with a touch of brown sugar and rounded out and given depth with the addition of soy sauce, fresh garlic, ginger, and sesame oil. It will be the perfect condiment to accompany Independence Day foods. I’m thinking Gilbert will enjoy it, too, when he gets to try it next week!
Spicy Ketchup
Spicy Ketchup (adapted from goodhousekeeping.com) Makes about 2/3 cup, Time Required: 10 minutes
Ingredients:
- 1/4 cup ketchup
- 1/4 cup garlic chili sauce or chili paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 large clove garlic, pressed
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
Directions:
In a small sauce pan, whisk together all the ingredients and simmer the mixture for 3 minutes.
Combine the ingredients in a small saucepot.
Transfer the ketchup to an airtight container and store it in the refrigerator for up to two weeks.
This goes together very quickly and tastes great!
Serve on anything and with everything!
Great with everything that gets ketchup!
Thanks for the inspiration, Gilbert! ~Linda
Spicy Ketchup (adapted from goodhousekeeping.com) Makes about 2/3 cup, Time Required: 10 minutes
Ingredients:
- 1/4 cup ketchup
- 1/4 cup garlic chili sauce or chili paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 large clove garlic, pressed
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
Directions:
In a small sauce pan, whisk together all the ingredients and simmer the mixture for 3 minutes. Transfer the ketchup to an airtight container and store it in the refrigerator for up to two weeks.