City Palate

The Travel Issue - March April 2017

UNA's Smoked Paprika Ketchup
Sept/Oct 2010

Steve Smee says this ketchup is at its peak for 5 days. Use it anywhere you need a messy, drippy, yummy sauce.

2 white onions, thinly sliced

2 T. olive oil

2 T. + 1 t. kosher salt

2 t. smoked paprika

1/4 t. hot chile sauce

2 t. ground cumin

1 t. minced garlic

2 c. sherry vinegar

4-1/2 c. canned tomatoes

1/2 c. white sugar

Sweat the onion in a large saucepan with oil and a little of the kosher salt until translucent. Add the paprika, chile and cumin and sauté
1 minute. Add the garlic and cook briefly. Deglaze the pan with sherry vinegar and reduce by half. Add the tomatoes and reduce to ketchup consistency, which should take a bit more than an hour. Add the sugar and the rest of the salt and cook for another 5 minutes. Let cool, purée in a blender and store, covered, in the fridge. Makes about 4 cups.



Sauces, Dressings & Condiments