Homemade Peach Ketchup With Sweet Potato Fries Food

SPICY BAKED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
• Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

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.

SWEET POTATO FRIES WITH EASY FRUIT SALSA

Steps:

• Heat oven to 375°. Spray large cookie sheets with cooking spray. Cut potatoes into 1/4-inch slices; arrange in single layer on cookie sheets. Sprinkle with garlic salt; drizzle with oil.
• Bake 10 minutes; turn. Bake 15 to 20 minutes longer or until potatoes are golden brown.
• Mix remaining ingredients. Serve chips with salsa.

PEACH KETCHUP

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.

HOMEMADE PEACH KETCHUP WITH SWEET POTATO FRIES

Steps:

• Heat oven to 425°F. In 2- to 3-quart saucepan, stir together peaches, brown sugar, vinegar, pumpkin pie spice and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Simmer uncovered about 20 minutes, stirring occasionally, until peaches are tender. Stir in chili sauce. Remove from heat. Use an immersion blender or process peach mixture in food processor until smooth.
• Meanwhile, scrub sweet potatoes; peel, if desired. Cut into thin strips. Place potatoes in large resealable food-storage plastic bag; add oil, 2 teaspoons salt, the pepper and chili powder. Seal bag; toss until well coated. Place potatoes in single layer on ungreased cookie sheet. Bake 20 minutes or until tender on inside and slightly browned on outside.
• Serve peach ketchup warm or at room temperature with sweet potato fries.

FRENCH FRIES WITH HOMEMADE KETCHUP

Steps:

• To make the ketchup:.
• In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
• Bring to a boil, stirring occasionally, then reduce the heat to very low.
• Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
• Transfer the ketchup to a small bowl and let cool.
• Cover and refrigerate for at least 1 day or up to 3 weeks.
• French fries:.
• Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
• Cut the slices lengthwise into sticks 1/3 inch thick.
• Spread out 3 kitchen towels.
• Scatter the potatoes over the towels and roll them up.
• Let stand for 30 minutes to allow most of the moisture to be absorbed.
• In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325°F on a deep-frying thermometer.
• Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
• Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
• Between batches, let the oil return to 325°F and use a skimmer to remove any potato bits that remain in the oil.
• Let the potatoes cool for at least 15 minutes or up to 2 hours.
• Reheat the oil in the fryer to 375°F
• Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
• Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
• Serve immediately, with the ketchup alongside.