What is with the names? (1)
MentalFloss: Ketchup and catsup are simply two different spellings for the same thing: a modern, Westernized version of a condiment that European traders were introduced to while visiting the Far East in the late 17th century. My introduction to this condiment was Catsup so I tend to use that spelling unless noting American Ketchup uses; I know its weird but that is just the way I am.
Ketchup historically started in China, under the named ke-chiap, and was a spicy sauce used on fish or chicken. Later, Ketchup started as an anchovy-based fish paste following a 1727 English recipe. Most now think it originated in Southeast Asia and worked its way to England, then in 1820’s to the USA. To read more on its history go here.
Caution: Commercially processed ketchup is full of sugar and salt with hidden chemicals. The ingredients listing I read included high fructose corn syrup, “natural flavorings” (may include MSG and other chemicals), and salt. 1T of these ketchups can have up to 4g of sugar and up to 160mg sodium. I could not really find nutrients, fiber, or protein. This is why making your own is so important.
A Plain Ketchup
Ingredients
1-1/2C tomato paste (322.5c, 74.31k, 16.98p, 17.7f)
3/4C honey (773.25c, 209.5k, .76p, .52f)
1t blackstrap molasses (20c, 4.67k, 0p, 0f)
½C water
½t onion powder (4c, .97k, .12p, .02f)
1 grated garlic (4c, .99k, .19p, .1f)
1C apple cider vinegar
2t kosher salt
1/4C + 2T sauerkraut brine
Nutrition per 1T serving 23.41c, 6.02k, .38p, .38f
Directions: First, place all ingredients in a saucepan and stir with a whisk until smooth. 2) Heat over medium heat and bring to a boil, then reduce a simmer for ~20 minutes. Do not hover, but stir often. 3) Remove from heat and let cool. This will last in the fridge ~3months. (However, I have to admit ketchup lasts a lot longer in my house, well over a year if it is a commercial item). We don’t eat it that much.
BBQ Ketchup
1/2C ketchup
2T dark brown sugar
1T apple cider vinegar
1T molasses
2t hot sauce
2t Worcestershire sauce
2t Any barbecue rub
1/2t yellow mustard
1/4t onion powder
1/4t garlic powder
Whisk everything together in a bowl and use or refrigerate.
Curry Catsup
1/2C Catsup
1T avocado oil
1/4C minced onions
1/2t curry powder
Sauté minced onions. Put all ingredients into a blender and pulse everything together. Use or refrigerate.
German Curry Catsup
1C Catsup
4t Curry Powder
2t Sweet Paprika
2t Worcestershire Sauce
2t Mild Honey
1t Powder
1t Water
Whisk everything together in a bowl and use or refrigerate. My preference is to make this a day ahead so it sits overnight marinating.
Salsa Golf (Argentina)
1/2C mayonnaise
1/3C Catsup
1T fresh lemon juice
Whisk everything together in a bowl and use or refrigerate.
Sweet and Sour catsup
1/2C Catsup
2T pineapple juice
2T brown sugar
1T seasoned rice vinegar
1T gluten free tamari sauce
Whisk everything together in a bowl and use or refrigerate.
Thai sweet chili catsup
1/2C Catsup
2T white sugar
1T dark brown sugar
1T rice vinegar
1t red chili flakes
1t minced garlic
Whisk everything together in a bowl and use or refrigerate.
