I am not sure why most ketchups have tomatoes in them. Ketchup is actually an ancient Chinese concoction of pickled fish and spices that evolved into the tomato version we all know. As a different topping for my vegetable burgers I thought I would explore other versions of ketchup. Peaches have a dense texture that lends well to a thick burger topping condiment. I love the floral flavor of mangoes and the layer of flavor they lend to the sauce. I added a fruity habanero pepper to the mix. If you like spicy food, I urge you to try the habanero. Habanero peppers are definitely spicy but have a fruity-complex flavor and not heat. If you are unsure, just use a sliver of the pepper to try it.
- Cook Time
- Prep Time
- 2 cups ServingsServings
- 2 tablespoons extra- virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 habanero pepper, stemmed, seeded and minced
- 1/2 cup brown sugar
- 4 ripe peaches (or frozen), pitted, skinned and cut into medium dice
- 3 ripe mangoes (or frozen), pitted, skinned and cut into medium dice
- 1 kaffir lime leaf or zest and juice of 2 limes
- 1/2 cup rice wine vinegar
- teaspoon ground coriander
- Kosher salt and pepper
1. In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
2. Add the brown sugar and cook, stirring occasionally, until the sugar melts. Add the remaining ingredients and cook over low heat until the fruit starts to break down and get very soft (about 20 minutes). remove the lime leaf.
3. Transfer the mixture to a blender or food processor and puree until smooth. Season with salt and pepper.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW