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Entries tagged with 'ketchup'

Lexington-Style Red Coleslaw

Serious Eats Joshua Bousel Post a comment

In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce. More

Orange Chipotle Ketchup

Serious Eats Joshua Bousel 2 comments

The perfect union of orange and chipotle just gets stronger when added to ketchup, making a strong spicy, smoky, and fruity sauce. More

Salsa Ketchup

Serious Eats Joshua Bousel Post a comment

A good salsa can be used for so much—chip dip, taco topper, condiment for eggs, etc. Mix it with ketchup and you have a nice accompaniment for fries, taquitos, and more. More

Sriracha Ketchup

Serious Eats Joshua Bousel Post a comment

Sriracha and ketchup together make a great condiment, but add a little honey for some contrast with the heat, rice vinegar for extra tang, and lime and cilantro for freshness, and it's pretty killer. More

Sweet and Spicy Korean Ketchup

Serious Eats Joshua Bousel Post a comment

Gochujang—a Korean fermented chili paste—gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil. More

Salsa Golf (Argentinean Ketchup)

Serious Eats Joshua Bousel 10 comments

It may not be much of a recipe, but simply mixing mayonnaise and ketchup together makes one killer sauce that's a tangy, sweet, and fruity force to be reckoned with. More

Thai Sweet Chili Ketchup

Serious Eats Joshua Bousel Post a comment

Thai sweet chili sauce is good with so many things, and this ketchup creates a similar balance between sugar and chili flakes that's just as versatile. More

Roasted Red Pepper Ketchup

Serious Eats Joshua Bousel Post a comment

Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor. More

Sweet and Sour Ketchup

Serious Eats Joshua Bousel Post a comment

Pineapple juice provides the fruity note of a classic Chinese-American sweet and sour sauce whose balance is a mix between brown sugar and rice vinegar. More

Barbecue Ketchup

Serious Eats Joshua Bousel 2 comments

Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong. More

Char Siu Ketchup

Serious Eats Joshua Bousel Post a comment

Hoisin gives this ketchup a deep, earthy sweetness while honey, soy sauce, sherry, and five spice powder add the distinctive additional notes of char siu sauce—the Chinese answer to barbecue sauce. More

Tomato Ketchup from 'Mastering Fermentation'

Serious Eats Kate Williams 2 comments

Would you ever think of making fermented ketchup? I certainly hadn't before pickling up my copy of Mary Karlin's new cookbook, Mastering Fermentation. Yet, after pondering the history of the condiment, it makes a lot of sense. More

Banana Ketchup

Serious Eats Joshua Bousel 7 comments

Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart. More

Curry Ketchup

Serious Eats Joshua Bousel 2 comments

While Heinz and curry powder will give you curry ketchup, starting from scratch builds layers of flavor and has a complexity that a two-ingredient sauce just can't deliver. More

The Secret Ingredient (Chipotle): Chipotle Ketchup

Serious Eats Kerry Saretsky 2 comments

Standard bottled ketchup reaches new, unsung heights with hot, smoky, earthy chipotles and vinegary-spicy adobo. More

Sauced: Blueberry Ketchup

Serious Eats Joshua Bousel 11 comments

Escaping the thought of ketchup as a singular tomato-based sauce led to this blueberry ketchup. It has the familiar sweet and tangy flavor but with a bright fruitiness that opens the door to a wide variety of uses. "Blueberry ketchup?!" you say. (We can hear you.) Try it as a dip for sweet potato fries or spread on some grilled pork chops. More

Kansas City-Style Barbecue Sauce

Serious Eats Joshua Bousel 19 comments

I'll wager that when most people think of barbecue sauce, they're picturing a thick, sweet, and tangy tomato mixture—that's Kansas City style and probably the most fitting place to start this exploration. More

Dinner Tonight: Mexican-Style Shrimp Cocktail (Coctel de Camarones)

Serious Eats Nick Kindelsperger 6 comments

Though it looks a tad odd at first, Mexican cuisine has its own rendition of the shrimp cocktail. It has many similarities to the American version, except it trades out the horseradish for hot sauce and really amps up the seafood flavor with clam juice. More

Homemade Ketchup

Serious Eats Joshua Bousel 59 comments

Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. Is it even work making a version from scratch? More

Deep-Fried Shrimp in a Ketchup Garlic Sauce

Serious Eats Chichi Wang 1 comment
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