I recently learned that ketchup...original ketchup, was NOT made with tomatoes. It is only in recent history that we started using tomatoes, originally making ketchup was a way to preserve certain fruits...mostly berries, like blueberries.
I found an old recipe for a spicy blueberry ketchup and immediately thought about using chipotle as the spice. This pairs REALLY well with sweet potato fries, and pork sliders/burgers.
Try it! You might like it!
Here is what to do:
Smokey Chipotle Blueberry Ketchup
- 1 lb fresh blueberries
- 1/2 cup apple cider vinegar
- 1/2 cup honey (can also use maple)
- 1/8 onion - minced
- 1 chipotle in adobo (use the actual peppers and not the powder)
- 1 tsp ginger (fresh grated is best)
- 1/2 tsp salt
- 1/2 lime - zest and juice
- Dump all of the ingredients into a sauce pan.
- Mix and stir until all are combined well.
- Turn stove to high heat and bring to a boil, then reduce heat to medium to medium-high and simmer the berries for about 30-40 minutes. (It will thicken).
- Remove from heat and LET COOL before pouring into a blender. (Alternately, you could use a stick blender (immersion blender).)
- Taste and adjust seasonings.
- Will keep in the fridge 1-2 weeks.
Omg .. I'm SO trying this!ReplyDelete