Todd English is the founder of Olives and Figs restaurants in Boston, Las Vegas and Washington, D.C. His homemade ketchup is somewhere between traditional ketchup and chutney with in-your-face flavor. The ketchup will keep in the fridge for several weeks or a couple of cook-outs, whichever comes first.
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine vinegar
1/2 cup (packed) dark brown sugar
1/2 cup honey
1/2 cup orange juice
1 lemon, peeled, seeded and diced (remove both zest and rind)
2 teaspoons coarse (kosher) salt
2 teaspoons ground allspice
1 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon ground cloves
1 can (28 ounces) whole plum tomatoes, juices strained and reserved, tomatoes coarsely chopped by hand or in a food processor
Heat the olive oil in a medium-size nonreactive saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, stirring with a wooden spoon, about 3 minutes. Increase the heat to high, stir in the vinegar and brown sugar, and boil until the mixture is reduced by half.
Add the honey, orange juice, lemon, salt, spices and reserved tomato juices. Simmer until thick and syrupy, 5 minutes. Stir in the chopped tomatoes and simmer the ketchup until thick and flavorful, 10 minutes.
Transfer the mixture to a food processor and process to a coarse puree. Correct the seasoning, adding salt, vinegar, or any other ingredient for balance; the ketchup should be highly seasoned. Transfer the puree to jars, cover, cool to room temperature. Refrigerate until serving. The ketchup will keep for several weeks. Makes 4 cups.
"Barbeque Bible Sauces, Rubs and Marinades," Steven Raichlen
Thursday, June 29, 2000
