Honey-shallot ketchup
A ketchup with a touch of honey. This is really sweet! Goes well with barbecued meats.
Ingredients
1 tablespoon olive oil (extra virgin)
2 shallot (minced, about 3/4 cup)
1 clove garlic (minced)
1⁄3 cup vinegar (apple cider vinegar)
2 tablespoons honey
1 teaspoon salt (kosher salt)
3 pounds tomato (peeled, seeded and diced)
1 sprig thyme (fresh)
1⁄8 teaspoon clove (ground)
1⁄8 teaspoon coriander (ground)
1⁄2 teaspoon allspice (ground)
Instructions
- Heat olive oil in a large skillet over a low heat. Add the shallots and garlic and cook until soft, 10 minutes. Add vinegar and honey, increase heat to medium, cook for 2 minutes.
- Add remaining ingredients and bring mixture to a boil. Reduce heat to low and simmer until the mixture has reduced and thickened , 40 minutes.
- Remove and discard the thyme and allspice and allow to cool. Store refrigerated in a covered container for up to 1 month.
Yield
1 batch
Preparation time
15 minutes
Cooking time
45 minutes
Total time
1 hour
Source
moderate, simmer
sauces, condiments
American food recipes
Food in U.S.A.
Food in U.S.A.