I discovered this winner of a recipe in one of my German food magazines. I had previous overlooked it and was delighted to find it when I was thumbing through the magazine for a repeat visit. Yay for saving old magazines.
If you have time to make this for your upcoming holiday weekend BBQ, I highly recommend it. It takes a bit of work and ingredient gathering but worth it, I can assure you.
This "ketchup" contains no tomatoes whatsoever. The base is strawberries, shallots and spices. The result is a deep, tangy spicy strawberry taste which would complement almost anything you can pull of your grill.
Once you have everything in the pan, simmer for 40 minutes. You need to fish out a few items before pureeing the mixture. If you want a spicier version (this one has no real "heat" but tons of flavor) use two chilis instead of one.
Take your hamburgers, sausages and hot dogs up a notch with this delicious concoction. I'm looking forward to serving it this holiday weekend.
Cook Time: 50 minutes
Yield: 2 cups of strawberry ketchup
- 3 shallots
- 2 garlic cloves
- 1+1/2 lbs strawberries
- 1 red chili
- 2 tablespoons canola oil
- 3 tablespoons sugar
- 1 tablespoon curry powder
- 1-star anis
- 3 cloves
- 2 bay leaves
- Kosher salt and freshly ground pepper to taste
- Peel and mince the shallots and garlic cloves.
- Wash and trim the tops off of the strawberries and cut them into small pieces.
- Cut the chili lengthwise. Destem and de-seed, then cut into small pieces.
- Heat the canola oil in the skillet.
- Add the minced shallots, and garlic, stir to coat and cook until transparent.
- Add the chopped strawberries and chili. Mix to combine.
- Sprinkle the sugar over the top, toss to coat and cook until everything has caramelized.
- Add the curry powder, star anise and bay leaves.
- Turn the heat down to low and cook for 40 minutes.
- Remove the star anise, cloves and bay leaves from the mixture and use a hand blender to puree the mixture. If you do not have a hand blender, transfer the mixture to a regular blender or food processor, puree and then return the mixture to the pan.
- Season with salt and pepper to taste.
- Cook on a low heat for another 5-10 minutes.
- While the ketchup is still warm, transfer it to a bottle or canning jar. Let cool, seal and refrigerate.