Bloody mary ketchup

This Bloody Mary ketchup recipe has a fiery kick, and makes a good addition to pretty much anything you'd dollop usual tomato ketchup on – burgers, chips, hotdogs – but also works well with cheese and charcuterie.

First published in 2017

Ingredients

Metric

Imperial

Bloody mary ketchup

Equipment

  • Blender

Method

1
Add a dash of vegetable oil to a pan and place over a low heat. Sweat down the celery and garlic until softened
2
Add the cherry tomatoes to the pan, making sure you add all the juices that were released while cutting them
3
After about 5 minutes the tomatoes will have started to break down. Add all of the other ingredients and stir well
4
Simmer on a low heat for about 20 minutes, stirring occasionally to prevent it from sticking
5
Taste and adjust the seasoning and spice levels
6
Pulse in a blender until you have a nice chunky ketchup consistency
7
Pour into a sterilised airtight container in the fridge for up to a month
First published in 2017

Pollyanna is a recipe developer and leads the team behind The Kitchen with Great British Chefs.

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