Strawberry Ketchup
Ingredients
- 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
Instructions
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Peel and mince the shallots and garlic cloves.
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Wash and trim the tops off of the strawberries and cut them into small pieces.
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Cut the chili lengthwise. De-stem and de-seed, then cut into small pieces.
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Heat the canola oil in the skillet.
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Add the minced shallots and garlic. Stir to coat. Cook until transparent.
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Add the chopped strawberries and chili. Mix to combine.
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Sprinkle the sugar over the top, toss to coat. Cook until everything has caramelized.
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Add the curry powder, star anise, and bay leaves.
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Turn the heat down to low and cook for 40 minutes.
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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, then return the mixture to the pan.
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Season with salt and pepper to taste.
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Cook on low heat for another 5-10 minutes.
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While the ketchup is still warm, transfer it to a bottle or canning jar. Let cool, seal, and refrigerate.
