Best Homemade Spicy Peach Ketchup Recipes

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PEACH KETCHUP



Peach Ketchup image

A great marinade for pork and chicken. I first found this in the Chicago Tribune and have adapted to our tastes.

Provided by Hungarian Gypsy

Categories     Low Protein

Time 1h40m

Yield 4 cups

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, thinly sliced
5 peaches, pitted,peeled and roughly chopped
1/2 cup white vinegar
1/4 cup light brown sugar
3 tablespoons molasses
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1 lemon

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onion and cook until transparent.
  • Add peaches and cook 4 minutes, stirring often.
  • Add vinegar, brown sugar, molasses, sugar, and spices.
  • Reduce heat to simmer and cook 1 hour, stirring occasionally.
  • If necessary, add small amount of water to prevent the mixture from sticking or burning.
  • Remove from heat.
  • Add the juice of 1 lemon.
  • Put into blender or food processor and puree.
  • Serve at room temperature.

Nutrition Facts : Calories 222.9, Fat 3.9, SaturatedFat 0.5, Sodium 595.7, Carbohydrate 49, Fiber 3.6, Sugar 39.5, Protein 1.8

SPICED PEACH KETCHUP



Spiced Peach Ketchup image

Provided by Katie Lee Biegel

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 4

1 cup ketchup
1 cup diced ripe peaches
1/2 teaspoon ground cinnamon
1 chipotle chile in adobo sauce

Steps:

  • Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.

SPICY KETCHUP



Spicy Ketchup image

Provided by Molly O'Neill

Categories     condiments

Time 45m

Yield 1 cup

Number Of Ingredients 8

1/4 cup golden raisins
1 1/2 cups tomato puree
1 clove garlic
1 tablespoon vegetable oil
2 teaspoons lemon juice
1 teaspoon kosher salt
3/4 teaspoon Aleppo pepper (see note) or cayenne pepper to taste
1/8 teaspoon ground cinnamon

Steps:

  • Place the raisins in a small cup, cover with boiling water and let soak for 20 minutes. Drain the raisins and place them in the container of a blender. Add all the remaining ingredients and blend until smooth.
  • Transfer the mixture to a small saucepan and simmer until thickened, about 20 minutes. Serve warm or at room temperature with ijeh.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 19 grams, TransFat 0 grams

SPICY KETCHUP



Spicy Ketchup image

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii

Provided by Taste of Home

Time 2h

Yield 1 cup.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped
3 pounds tomatoes (about 11 medium), coarsely chopped
1 cinnamon stick (3 inches)
3/4 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon whole allspice
1/3 cup sugar
1 teaspoon salt
3/4 cup red wine vinegar
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons Sriracha chili sauce, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PEACH-JALAPENO BARBEQUE SAUCE



Peach-Jalapeno Barbeque Sauce image

Sweet and spicy barbeque sauce.

Provided by amaldonado

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 12

1 teaspoon olive oil
1 tablespoon minced garlic
1 (15 ounce) can sliced peaches, drained
1 cup ketchup
¼ cup apple cider vinegar
¼ cup canned diced jalapeno peppers
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon mustard powder
½ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 3 to 5 minutes.
  • Blend garlic, peaches, ketchup, vinegar, jalapeno peppers, Worcestershire sauce, brown sugar, liquid smoke flavoring, onion powder, mustard powder, and black pepper in a blender until smooth.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 235.8 mg, Sugar 8.2 g

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