Best Spicy Ketchup Recipes

SPICY KETCHUP

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.

EASY SPICY KETCHUP DIP FOR SWEET POTATO FRIES

Steps:

• Mix ketchup, Worcestershire sauce, horseradish, brown sugar, cayenne pepper, and garlic salt together in a bowl.

CURRY PORK BURGERS WITH SPICY KETCHUP

Steps:

• In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
• In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

SPICY JALAPENO KETCHUP

Steps:

• Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
• Add your garlic and cook for about 1more minute, stirring all the way through.
• Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
• Add remaining ingredients and stir to combine all.
• Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
• Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
• I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
• At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!

CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO KETCHUP

Steps:

• To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins.
• Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
• Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
• To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes.
• Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve.
• Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.)
• Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
• Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
• Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
• Copyright 2001 Television Food Network, G.P. All rights reserved

SPICY KETCHUP GLAZED BACON-WRAPPED WATER CHESTNUTS

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance).
• Dry each water chestnut using a paper towel.
• Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick.
• Place into baking dish.
• Lightly cover the dish with foil.
• Bake for about 35-40 minutes or just until the bacon is crispy.
• If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more.
• Remove from oven and drain the fat/grease.
• Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.

HOMEMADE SPICY KETCHUP

Steps:

• Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
• Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
• Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
• Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
• Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.

GRILLED FISH SAMMIES WITH GARLIC TARTAR SAUCE AND BAKED WAFFLE FRIES WITH SPICY BLOODY KETCHUP AND A SLAW SALAD

Steps:

• Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
• Heat skillet or grill or grill pan over medium-high heat.
• Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
• Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
• Combine mayonnaise with grated garlic, capers, olives, parsley.
• Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
• Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
• Remove fries from oven and season with celery salt and pepper.
• Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.
• In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

SPICY KETCHUP

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

SPICY CURRY KETCHUP

Steps:

• Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

SPICY HOMEMADE KETCHUP

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
• Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
• Heat tomato sauce in a pot until simmering.
• Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
• Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
• Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
• Pour into sterilized jars or squeeze bottles.

SPICY KETCHUP GLAZED BACON WRAPPED WATER CHESTNUTS

Steps:

• 1. Heat oven to 350. grease a 13 x 9 baking dish In a small saucepan over low heat, cook the ketchup with the brown sugar, stirring until sugar dissolves. Dry the water chestnuts with paper towels. Wrap one small slice of bacon tightly around each chestnut then secure with a toothpick. Place into baking dish lightly cover the dish with foil. Bake for about 35-40 mins or just until the bacon is crispy. You can uncover and cook a little longer to crisp the bacon more. Remove from oven and drain the grease. drizzle the sauce mix over each chestnut and return to oven uncovered for 8-10 mins more.

SPICY MANGO KETCHUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.

SPICY TOMATO KETCHUP

Steps:

• Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
• In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
• In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
• In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.

BACON CHEESEBURGER DUMPLINGS WITH SPICY SOY KETCHUP

Steps:

• Line a baking sheet with parchment paper. Place some water in a small bowl for wetting your fingers.
• Mix the beef, bacon, Cheddar, scallions, salt and pepper together in a medium bowl.
• Place 5 or 6 gyoza wrappers in front of you. Put about 1 tablespoon of beef filling in the center of each wrapper. Working with one wrapper at a time, dip your finger in the water and wet the edges of the wrapper. Fold the wrapper over the filling. Dip your finger in water again and lightly run it across one side of the top circular edge. Use your thumb and forefinger to fold tiny pleats along the edges of the dumpling and press to seal. Place on the prepared baking sheet. Repeat until all dumplings are formed. (Recruit some helpers if you can!)
• Pour some oil in a large nonstick skillet and place over medium heat. Add 6 to 8 dumplings and cook until the dumplings begin to brown, about 1 minute.
• Pour 1/4 cup to 1/3 cup water onto the skillet and cover with a lid. Lower the heat and let the dumplings steam for 3 to 4 minutes. The wrappers will become translucent when the dumplings are cooked through; you can cut into a dumpling to test for doneness. Continue until all the dumplings are cooked.
• Meanwhile, combine the ketchup, soy sauce and sriracha in a small bowl. Serve the dumplings with the spicy ketchup.

HOMEMADE SPICY PEACH KETCHUP

Steps:

• In a deep saute pan over medium, heat the oil. Add the onions and garlic, then cook, stirring occasionally, until the onions turn golden brown and caramelized, about 15 minutes. If they start to darken too much, add 1 tablespoon of water.
• Add the peaches, red pepper flakes, allspice, clove, adobo sauce, brown sugar, vinegar and salt. Cook, stirring occasionally, for 45 minutes or until thick.
• Working in batches, transfer the mixture to a blender and puree. Adjust the seasoning with additional sugar, salt or vinegar. Transfer the mixture to a clean jar and refrigerate. Keeps for up to 3 weeks.

SPICY PEANUT KETCHUP

Steps:

• Mix 3/4 cup ketchup, 1/3 cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chili paste and 1/4 teaspoon each coriander, smoked paprika, cinnamon and cayenne.

OSCAR MAYER HAM & CHEDDAR SLIDER MELTS WITH SPICY KETCHUP

Steps:

• Prepare Slider Melts as directed on package.
• Meanwhile, mix ketchup and Sriracha sauce until blended.
• Serve Slider Melts with the ketchup mixture.

SPICY KETCHUP FOR YOUR FRIES

Steps:

• 1. Stir together all ingredients.
• 2. Cover and refrigerate until read to use with your fries.

SPICY HOMEMADE KETCHUP

Steps:

• 1. Heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic clove and cook, stirring occasionally to prevent browning, until the onion is translucent, about 5 to 7 minutes. 2. Add the tomato paste and cook on medium heat, stirring continuously, until well incorporated, about 2 minutes. Next, slowly add the apple cider vinegar and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 more minutes. Then, add the canned tomatoes, honey, brown sugar and tomato juice, chipotles and adobo sauce 3. Allow the mixture to cook until the flavors meld, about 45 minutes. Pull the ketchup off the heat, season with salt and pepper, and allow to cool. 4. Puree in a blender or food processor and serve.