With grilling season wide open, I can’t thank my foodie friend Debi at Life Currents enough for posting her delicious homemade ketchup recipe. Debi, seriously girlfriend, I bow to your culinary genius.
Now, I wouldn’t be a full-blooded Belgian, if I didn’t turn this saucy deliciousness into an authentic Belgian staple: curry ketchup. It’s one of those things that I was forced to abandon when I came to America… Or so I thought. Nothing screams Belgium more than a good old paper cone baggie of crispy hot fries, accompanied by a zesty curry wurst (frikandel) with freshly diced onions and curry ketchup. It’s how we roll in Belgium.
HOMEMADE CURRY KETCHUP
(adapted from a recipe by Life Currents)
- 1 6oz can of tomato paste
- 1/4 cup of water
- 1/4 cup of white vinegar
- 1/4 cup of blue agave syrup (or honey)
- 1/2 tsp of brown sugar
- 1 tsp of sweet curry powder
- 1/2 tsp of cayenne pepper
- 1/4 tsp of onion powder
- 1/8 tsp of garlic powder
- 1/4 tsp of salt
In a medium sauce pan, combine all ingredients and bring to a boil. Turn heat to low and simmer for 10-15 min. Let cool and store in an airtight container in the fridge.
For regular ketchup, omit the curry and cayenne pepper, an “up” the brown sugar to 1tsp, instead of 1/2 tsp… or head on over to Life Currents!