For All You Ketchup Lovers Out There 2554

jacqui{JB}

I posted a couple ketchup recipes here a couple years ago. Here they are again; the source for the recipes is Salsas, Sambals, Chutneys, and Chowchows by Chris Schlesinger and John Willoughby.

Stan's Peach Catsup

"This is a great way to use slightly overripe peaches; when they start to develop a few little brown spots just toss 'em into a catsup. Their flavor is truly incredible at that point. Of course, you can also use just regular ripe peaches too.

This recipe is from . . . Stan Frankenthaler, chef at The Blue Room in Cambridge, Mbuttachusetts, and a good ol' boy from Georgia.

Here you can see the intersection of a modern chef and his culinary roots. Since this is a Southern-inspired recipe, try it with any type of chicken, particularly barbecued or fried. Or, if you want to be really right, serve it with a batch of french-fried Vidalia onions."

1 tablespoon vegetable oil 1 large onion, thinly sliced 5 ripe peaches, pitted and roughly chopped 1/4 cup brown sugar, packed 3 tablespoons molbuttes 2 tablespoons white sugar 1 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon ground allspice 1/2 cup white vinegar 2 tablespoons lemon juice (about 1/2 lemon)

In a saucepot, heat the oil over high heat until hot but not smoking. SautŽ the onion slices in the vegetable oil over medium heat until transparent, about 5 minutes. Add the peaches and cook for an additional 4 minutes, stirring frequently. Add all the remaining ingredients except the lemon juice and simmer over low heat for 1 hour, stirring occasionally. If necessary, add a small amount of water to prevent the mixture from burning. Remove from the heat, add the lemon juice, and puree in a blender or food processor.

This catsup will keep, covered and refrigerated, several weeks.

Chunky Papaya Catsup

"This tropical-flavored catsup uses the Indian technique of frying spices before using them. This seems to intensify the flavors of the spices, makes them easier to digest, and sure makes your kitchen aromatic.

Basically, this is a smooth chutney, with the sweet-sour taste contrasts characteristic of the genre, and lends itself to many combinations. It's great on a burger or as a basting sauce or with horseradish as a tropical cocktail sauce. Or try it on deep fried plantain chips"

4 tablespoons vegetable oil 1 onion, peeled and diced small 1/2 red bell pepper, diced small 1/2 green bell pepper, diced small 1 teaspoon minced garlic 1 tablespoon each ground allspice, curry powder, and ground cumin 4 ripe papayas, peeled, seeded, and cut into bite-sized chunks 1 cup white vinegar 1 cup pineapple juice 1/2 cup molbuttes 2 tablespoons lemon juice (about 1/2 lemon) Salt and freshly cracked black pepper to taste

In a large sautŽ pan, heat the vegetable oil over medium heat until hot but not smoking. Add the onions and sautŽ about 5 to 7 minutes, stirring frequently, until onions have become translucent and have begun to char slightly. Add the bell peppers and cook an additional 2 minutes, stirring frequently. Add the garlic and spices and cook an additional 2 minutes, stirring constantly. The mixture will be quite dry at this point.

Add the papaya, vinegar, pineapple juice, and molbuttes, stir well, and allow to come to a boil. Reduce the heat to low and simmer for about 25 minutes, or until the mixture has become slightly thinner than tomato catsup. (It will thicken up more as it cools.) Add the lemon juice, salt and pepper to taste, and stir well.

This catsup will keep, covered and refrigerated, 3 to 4 days.

Bob