Author Notes: Tis the season for hot dogs and bbqs and with that comes condiments. As a mother to a ketchup fanatic I would constantly have to deny her requests for bread with ketchup when she was younger. I do cringe slightly every time we lather on the Heinz 57, but what dog is complete without sauerkraut, sweet relish, mustard and ketchup? It made total sense I stir up a batch of the summer’s dynamic duo forgoing some not so natural ingredients. For the mustard I envisioned it sweet to contrast the spiciness but not nearly the overkill of honey mustards we are used to. The ketchup I find similar in taste to the store bought varieties but with a brightness that the others lack.
I hope you find the recipes straightforward and easy. They both yield enough to share. So gather up the empty jam and pickle jars you saved, fill them up and hand them off to those special people who will invite you over to their homes for a summer gathering.
- Camille Becerra
Makes 1 quart
- 1/4 cup olive oil
- 3 garlic cloves, sliced
- 1 onion, diced
- 3 teaspoons salt
- (2) 14-16 ounces cans tomato puree
- 1 1/2 cup water
- 1 cup sugar
- 2 tablespoons molasses
- 1 cup white balsamic or white wine vinegar
- 1 bunch thyme
- 1 pinch black peppercorns
- 1 pinch coriander seed
- 1 pinch fennel seed
- 1 pinch whole mace
- Sweat onion and garlic in olive oil and salt without gaining any color.
- Make a sachet with the thyme, peppercorn, coriander, fennel and mace.
- Add tomato, water, sugar, molasses, vinegar and sachet.
- Bring to a boil and simmer on low for 2 hours.
- Remove sachet. Whiz in a blender or with an immersion blender and strain.