So here’s the thing about condiments. They’re actually great vehicles for getting really creative, but a lot of people are quick to just grab something store-bought because it’s fast and easy. Unfortunately, fast and easy doesn’t always open the door for creativity. Fortunately for you, though, a delicious and easy homemade ketchup recipe is perfect for Bison Basics!
Now normally, ketchup is fairly one-sided. What do I mean? Well, with a store-bought regular ketchup, there are only so many things you can put it on (hot dogs, hamburgers, fries, etc). It has such a distinct flavor – that superficial sugary/vinegary/tomato-y taste – that it’s automatically limited. You’re not exactly going to be eating plain ketchup by the spoonful. But… when you make your own, that’s when you can create a ketchup that’s versatile and tasty (so tasty it can actually be oddly delicious on its own).
Plus, with a homemade version, you have the added bonus of not consuming a ketchup loaded with things like high fructose corn syrup and preservatives, so you can feel a little bit better about serving it to your family and friends – especially if you take a recipe like this and make sure to use fresh, local, and/or organic ingredients like we did.
Because it’s Blueberry Bison Month we obviously did a blueberry ketchup, but to be honest, almost any fruit would work well – we easily could have done a peach cilantro ketchup or a mango jalapeno ketchup (and we still can if you want us to, just comment below!).
With this recipe for blueberry ketchup, you get tons of flavor and lots of depth. Everything comes together really well and the taste is so well blended that it doesn’t have any highs and lows or the sting of regular ketchup on its own – just sweet, smooth flavor all the way through. In turn, I think this non-traditional ketchup has a little bit more diversity in terms of how it can be enjoyed: I’d easily use it for a poultry dish, inside a quesadilla, over eggs, you name it. Right now it seems like gourmet hot dogs are super popular, so it only makes sense to whip up an accompanying condiment that’s equally unique (hint, hint for later in the month).
3 oz tomato paste
1/8 tsp onion powder
½ cup fresh blueberries
1/8 tsp granulated garlic
2 tsp rice vinegar
1 Tbsp pure honey (or agave nectar if you’re vegan!)
1 tsp lemon juice
¼ cup blueberry puree
½ Tbsp Worcestershire sauce
½ tsp hickory smoked salt
1 Tbsp brown sugar
¼ cup water
Combine all ingredients in a sauce pan. Simmer over medium-low heat for 20-30 minutes until you achieve the desired consistency, whisking occasionally (be sure to scrap the sides). By reducing it down, you’re helping to intensify the flavors. When done, pour into a blender and puree until smooth.
EDIT: So, funny story. We made this ketchup and put it in the fridge without a label. Normally no big deal… but somewhere in that same fridge, we had a container of pure blueberry puree (which, at first glance, looks exactly like the blueberry ketchup).
Well, this past weekend Jessa went to make a margarita and grabbed what she thought was the blueberry puree; turns out, it was the ketchup. But — and this just shows how versatile this ketchup is — it was DELICIOUS.
Hey, we told you it could be used in some non-traditional ways! Who knew making a blueberry ketchup margarita would be one of them?