BACON KETCHUP

Bacon Ketchup image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Dips

Number Of Ingredients 20

KETCHUP BASE:
3 tablespoon(s) vegetable oil
2 large red onions, chopped
1 teaspoon(s) ginger powder
5 clove(s) garlic, minced
1 tablespoon(s) dry mustard powder
1/2 teaspoon(s) allspice, ground
1/4 teaspoon(s) cayenne pepper
6 oz can(s) tomato paste
2- 28 oz can(s) whole peeled tomatoes, undrained
2 - bay leaves
3/4 cup(s) dark brown sugar, firmly packed
1/2 cup(s) apple cider vinegar
1 tablespoon(s) molasses
4 teaspoon(s) kosher salt
BACON KETCHUP:
6 slice(s) bacon, finely chopped
1 teaspoon(s) paprika
1 cup(s) homemade ketchup (above)
1/2 teaspoon(s) apple cider vinegar

Steps:

KETCHUP BASE: Heat the oil in a large pot over medium heat. Add the onion & cook, stirring occasionally, until soft & translucent, 5 minutes. Stir in the ginger, garlic, mustard powder, allspice & cayenne & cook, stirring, 1 minute. Add the tomato paste & cook, stirring, 1 minute, then add the whole peeled tomatoes & scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
Puree the ketchup in batches in a blender or food processor until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses & salt. Bring to a simmer over medium low heat & cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves & let the ketchup cool. Transfer to an airtight container & refrigerate up to 2 weeks. NOTE: Can eat as is or continue with the Bacon Ketchup. At this point - this makes about 5 cups.
BACON KETCHUP: Cook bacon in a small saucepan over medium heat, stirring occasionally, until crisp, 12 minutes. Then stir in 1 tsp smoked paprika. Stir in 1 C homemade ketchup (above); simmer 2 minutes. Stir in 1/2 tsp vinegar & thin with water, if necessary. Serve warm on a nice burger or anything.