May 31, 2010

Mango Ketchup



Ingredients:
3 cloves garlic
1 shallot, chopped
1 inch knob ginger, chopped
1 scotch bonnet pepper, chopped
2 cups cubed mango (I used Alfonso mango)
1/4 cup red wine vinegar
2 tablespoons avocado oil
1 tablespoon pepper sherry
1/2 teaspoon sea salt
1/4 teaspoon fresh thyme leaves
1/8 teaspoon allspice
1/8 teaspoon cloves


Directions:
Add all ingredients to a blender. Blend until really, really smooth. Pour into a small sauce pan and cook over very low heat, stirring occasionally, until thickened, about 15 minutes.


My thoughts:
As anyone who knows me (or is a long time reader) knows ketchup, traditional, tomato ketchup is one of three foods (along with pumpkin pie and cantaloupe) I absolutely will not eat. It is so cloying and sweet it hides that flavor of whatever you put it on. Not my style. I prefer sauces that accent flavor, not obscure it.

I dip my fries in frites sauce (homemade or the ones I brought back from Belgium) or spread my burgers with blue cheese dressing, a variety of mustard or mashed up avocados and my seafood with rémoulade, cocktail or tarter sauce. But no ketchup. Although ketchup is most commonly tomato, it doesn't have to be. When I was in Miami for the mango festival a few years ago I tried mango ketchup for the first time. Not too sweet and no tomatoes. This isn't an exact replica, I can't quite remember what was in it but I've had the kept the idea of making a mango ketchup of my own in the back of my mind every since. I finally had the opprotunity to do it and I am glad I did! My mango ketchup is spicy, gingery and full of bright mango flavor. Perfect for your tropical influenced sandwiches.

6 comments:

  1. Wow Rachel, this is officially my favorite of all your creations. It sounds fantastic!

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  2. I'm with you on ketchup, not only b/c of the flavor, but b/c of the corn syrup. Also, after years of working in restaurants and marrying old ketchup with new ketchup, I definitely never eat restaurant ketchup. I love ranch with fries, but have been looking for a non-dairy dipping sauce and this sounds amazing! Will definitely try. So excited. Thanks:)

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  3. Rachel, this sounds incredible. Both my daughter and I are huge fans of not only mango but ketchup as well. Don’t hold it against me ;-) I’m looking forward to trying to recipe this weekend. Thanks so much!

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  4. I'm with you on the pumpkin pie thing. If its a texture thing I found an answer, I come from a large family of 11 children. Half of us (giver or take) hate pumpkin pie because of the texture. Well a couple years ago my sister Bev came up with the edible pumpkin pie. She followed our regular recipe but used carrots in place of the squishy stuff. Everyone loves it, it had the same flavor because of the spices but the texture was amazing.

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  5. Do you have any thoughts on how long this might keep?

    It sounds *fantastic*, and I want to make it *right now*, but I'd hate to have it die in the fridge!

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  6. A week or so? I made it and we ate it rather quickly thereafter so I can't be sure.

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