Best Caribbean Ketchup Recipes

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CARIBBEAN-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS



Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions image

Provided by Eddie Jackson

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 28

1/2 cup ketchup
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon chile flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/2 teaspoon dried thyme
1/2 lime, juiced
Canola oil, for frying
1 cup all-purpose flour
1 12-ounce bottle dark beer
1 large white onion
Salt and freshly ground black pepper
4 to 8 ounces ground beef
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne
1 1/2 teaspoons chile flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dried thyme
Olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 to 4 hamburger buns

Steps:

  • For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
  • For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
  • For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
  • Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.

CARIBBEAN BANANA KETCHUP



Caribbean Banana Ketchup image

Number Of Ingredients 13

1 sweet onion, diced
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 chile, scotch bonnet or serrano, minced
1/2 teaspoon allspice
1 teaspoon curry powder
2 tablespoons brown sugar
1 large plantain, cut into rough chunks
1 cup guava nectar
1/3 cup distilled white vinegar
1 tablespoon dark rum
1 teaspoon fresh lime juice
1 teaspoon salt

Steps:

  • Heat 1 Tbsp canola or vegetable oil in a medium saucepan over medium heat.
  • Add the onions and saute until softened, 3-4 minutes.
  • Add the ginger, garlic and chiles and saute another minute.
  • Add the allspice, curry powder and brown sugar, and mix well.
  • Add the plantains, guava nectar, vinegar, rum, lime juice and salt. Mix well, and bring to a simmer.
  • Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
  • Puree mixture in a food processor until smooth. Add a bit of water, vinegar or lime juice (to get the flavor you want) to thin to the consistency of ketchup. Serve at room temperature.

CARIBBEAN KETCHUP



Caribbean Ketchup image

This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.

Provided by Diana Adcock

Categories     Fruit

Time 2h10m

Yield 7-8 cups

Number Of Ingredients 17

1 cup golden raisin
1 cup chopped onion
4 cloves garlic
2/3 cup tomato paste
8 large ripe bananas
2 2/3 cups white vinegar
4 cups water (you might need a bit more)
1 cup packed brown sugar
1 teaspoon salt
1 1/2 teaspoons cayenne
1/2 cup light corn syrup
4 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground black pepper
1 teaspoon ground cloves
1/3 cup jamacian dark rum

Steps:

  • In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
  • Whirl to smooth.
  • Scrape into a large stainless or enamel pot.
  • Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
  • Bring to a boil stirring constantly.
  • Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
  • If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
  • Add remaining ingredients except rum and cook for another 15 minutes.
  • Test ketchup on a frozen plate.
  • If no liquid forms around the dollop your ready to: Add the Rum.
  • Return to a boil stirring constantly, and remove from heat.
  • Ladle into clean, hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
  • Allow to ripen for 1 month before using.

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