KETCHUP SAUCE RECIPES

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ZESTY&CREAMY KETCHUP SAUCE RECIPE - FOOD.COM



Zesty&Creamy Ketchup Sauce Recipe - Food.com image

Are you tired of boring, bland food? ...Well... IM NOT!! Why??? because I use this sauce!!!! I especially like this on my Boca Spicy Chik'n patties!! Its also yummy with fries or potato wedges, on grilled chicken sandwiches... anything that you usually put ketchup on! :-)

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 6

1/2 teaspoon sour cream
2 teaspoons ketchup (I use Heinz)
1 pinch garlic powder
2 pinches cayenne pepper
1 pinch ground black pepper
1 pinch salt

Steps:

  • stir all ingredients together and use on your favorite foods.

Nutrition Facts : Calories 17.1, FatContent 0.5, SaturatedFatContent 0.3, CholesterolContent 0.9, SodiumContent 266.1, CarbohydrateContent 3.3, FiberContent 0.2, SugarContent 2.4, ProteinContent 0.4

HOMEMADE KETCHUP | ALLRECIPES



Homemade Ketchup | Allrecipes 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

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 0 minutes

Yield 3 cups

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
? cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1?¾ teaspoons salt
? teaspoon celery salt
? 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, CarbohydrateContent 3.9 g, FiberContent 0.4 g, ProteinContent 0.5 g, SodiumContent 139.1 mg, SugarContent 3.4 g

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