Seasoned Ketchup Food

FLAVORED KETCHUP 10 WAYS

Steps:

• For each recipe, mix ingredients in small bowl.
• Serve immediately, or refrigerate in tightly sealed container up to 3 weeks.

BILL'S SEASONED KETCHUP

Steps:

• In a large bowl, stir together the ketchup, hot pepper sauce, cayenne pepper, dried onion, dried garlic and chili powder. Return to the ketchup bottle or another squeeze bottle and store in the refrigerator. Use as you would ketchup.

HOW TO MAKE KETCHUP

Steps:

• Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching. Use an immersion blender to puree the ketchup. If you don't have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken. Enjoy on everything! Notes:1. Keep refrigerated in an airtight container up to a month.2. Sweeteners and spices and be adjusted to taste.3. Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.

CANADIAN POPCORN SEASONINGS

Steps:

• Measure the ingredients for the flavour you want to make into a small bowl
• Mix well to combine.
• Store in an airtight container.

SEASONED KETCHUP

Steps:

• Mix ingredients until blended.

HOW TO MAKE KETCHUP CHIP SNACK SEASONING (IT'S OH-SO CANADIAN!)

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in sugar, tomato paste, vinegar, smoked paprika, salt, onion powder and garlic powder. Cook, whisking constantly, until sugar is dissolved, about 1 minute.
• Bake in 300°F oven, stirring once, until coating is dry to the touch, 15 to 18 minutes. Let cool on pan for 10 minutes to crisp.

GREEN TOMATO KETCHUP

Steps:

• In a large nonreactive bowl combine the first five ingredients (through salt). Cover and chill overnight.
• Drain tomato mixture in a large colander. Rinse well with cool water to remove excess salt. Transfer tomato mixture to a 4-quart stainless-steel, enamel, or nonstick pot. Stir in the next eight ingredients (through cloves). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until vegetables are soft and most of the liquid is evaporated. Cool slightly. Transfer mixture, half at a time, to a food processor. Cover and process until nearly smooth.
• Divide ketchup between two clean 1-quart canning jars. Cool to room temperature. Stir 1/4 cup whey into each jar. Cover jars with paper towels and secure with a rubber band. Let ketchup stand at room temperature for 4 hours. Chill 6 to 8 days or until bubbly before using. Store, covered, in the refrigerator up to 2 months.