I’m a big fan of lists. ย Grocery lists. ย To-do lists. ย Not to-do lists. ย To-read lists. ย Covet lists. ย I-totally-want-to-drink-that lists. ย I’m-jealous-of-your-hair lists. ย Wake-up-early-and-change-the-world lists. ย Sweep-the-dang-kitchen-floor lists.
My favorite, and most recent list is the Summer Bucket List: ย a dreamy list of things I want to do while the sun (and I) stay up late. ย Do you have one of these lists? ย ooh I hope so! ย Tracy and I have talked about our Summer Bucket List on the Joy the Baker Podcast (are you hip to that yet!?). ย Here’s a peek at the Bucket List happenings:
– Go on and Get Crafty!
– Walk around New York City like I know what’s up! ย Sometimes this is hard for a California girl… but I’m totally doing it riiiight now!
– It’s time for a public dance spectacle. ย Oooh ya. ย It’s real. ย As soon as I learn some moves I’m doing this!
– Eat too many hotdogs, in a pool, wearing floaties, during sunset. ย Sounds like the weirdest, most romantic eating contest ever. ย Awesome.
– Beach bonfire. ย With a trampoline. Does this only happen in The Big Lebowski?
Also on my list: Make Homemade Ketchup! ย It’s happening!
Yes… you can totally buy ketchup at the grocery in a squeeze bottle. ย Pffft. ย It’s so satisfying to make and majorly easy to customize. ย Buck-it! ย It’s summer!
Ketchup starts with onion, garlic, and spices.
Did you know that ketchup has so many spices in it? ย Heck yes! ย A good base to start with is clove, allspice, mustard powder, and smokey paprika.
As a kick in the pants, I added a big bit of yellow curry powder!
Other ketchup heavy-hitters are: ย crushed canned tomatoes, vinegar, brown sugar, and tomato paste. ย It just needs a good boiling. ย About an hour of slow boiling turns this mixture into a luscious ketchup creation.
I like to blend the ketchup with an immersion blender and strain it through a fine mesh strainer.
No seeds and super smooth!
… Just look at this! ย This is inappropriately exciting.
The presence of ketchup really just means one thing: ย FRENCH FRIES!!! ย You best believe I’m showing you how to make these little fried potato gems on Friday. ย Get your ketchup going in preparation. ย It’s totally a weeknight activity.
The curry in this ketchup lends a subtle yet really enticing flavor to the mixture. ย It’s sweet and round, has just the right amount of acid, and the combination of clove, mustard, paprika, and curry really just knows how to work. ย I love that I can boil this in my kitchen. ย It feels like magic.
I hope you’re inspired to make this! ย We have fries in our future!
Homemade Curry Ketchup
makes about 3 cups
recipe adapted from What’s Gaby Cooking and Saveur
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon salt
1 tablespoon ground yellow curry
1 teaspoon ground mustard
1/2 teaspoon smokey paprika
big pinch ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
Place oil in a medium saucepan, over medium heat. ย I used a 3 quart sauce pan and it seemed like the perfect fit. ย Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes. ย Add the garlic and cook for about 1 minute more. ย Add the tomato paste, salt, and all of the spices to the pan. ย Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute. ย Add brown sugar, vinegar, and crushed tomatoes. ย Stir to combine.
Let mixture simmer over low heat for about 45 minutes. ย Mixture will thicken to a ketchup consistency. ย Stir occasionally.
Remove pan from heat, and use an immersion blender to blend to the chunky ketchup smooth. ย If you don’t have an immersion blender, you can carefully place the warm ketchup in a regular blender to blend smooth. ย Just be sure to leave the blender lid slightly ajar so the warm contents don’t burst. ย After using either an immersion or regular blender, strain ketchup through a fine mesh strainer into a clean bowl. ย This will remove any unwanted seeds.
Taste and adjust seasoning as necessary. ย Store ketchup in glass jars in the fridge. ย Ketchup will last for up to 1 month in the fridge!
117 Responses
Super yummy! Thanks for the recipe.