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.
'ketchup' on Serious Eats
The perfect union of orange and chipotle just gets stronger when added to ketchup, making a strong spicy, smoky, and fruity sauce.
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.
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.
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.
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.
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.
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.
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.
Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong.
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.
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.
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.
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.
Standard bottled ketchup reaches new, unsung heights with hot, smoky, earthy chipotles and vinegary-spicy adobo.
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.
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.
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.
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?