Kick Your Ketchup Up A Notch

Now that the Great Cauliflower Panic has subsided, Canadians are now abuzz about another vegetable, specifically about a product made from it. Thanks to a Facebook post that went viral, and a social media induced reversal of a decision to stop carrying the product in one of the country's largest grocery chains, people can't get enough of French's ketchup. When rival Heinz closed its plant in Ontario in 2014, and French's decided to go into the ketchup business to fill the void, the idea of buying a quality product made with homegrown ingredients, while keeping Canadians working, was made all the more appealing. With Primo Foods now claiming their brand of ketchup is more Canadian than the others on the market, the ketchup one uses is quickly becoming a source of pride, and a badge of honour. For those who need more than nationalism to make their ketchup better, the infographic and recipes below show several ways to upgrade everyone's favourite condiment.

Indian Spiced

120 mL ketchup

40 g onion

14 mL canola oil

2.5 g curry powder

1. In a small pan, heat the canola oil over medium flame. Add the onion and sauté until browned. 
2. Combine all ingredients in a food processor, and pulse until blended.

Suggested use: Try it on roasted fingerling potatoes.

Bloody Mary

120 mL ketchup

5 mL Tabasco

5 g prepared horseradish

2.5 g celery salt

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on eggs and home fries.

Mexican

120 mL ketchup

30 mL hot sauce

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on huevos rancheros.

Secret Sauce

75 mL ketchup

75 mL brown mustard

75 mL mayonnaise

3 cornichons (small pickled gherkins), minced

1. In a medium bowl, fold ketchup, brown mustard, and mayonnaise together using a rubber spatula. 
2. Add in cornichons and mix until evenly distributed. 

Suggested use: Try it on veggie and beef burgers.

Chipotle Lime

120 mL ketchup

7-ounce can chipotles in adobo, drained

2.5 mL lime juice

1. Combine all ingredients in a food processor or blender.

Suggested use: Try it alongside sweet potato fries.

Truffled

120 mL ketchup

30 mL black truffle oil

1. Pour ketchup and truffle oil into a medium bowl. Whisk until thoroughly combined. 

Suggested use: Try it alongside roasted potatoes or Tater Tots.

Southern

120 mL ketchup

75 g chopped onions

14 mL canola oil

10 g brown sugar

5 mL liquid smoke

1. In a small saucepan over a medium flame, heat canola oil. Add onions and sauté until browned. 
2. Pour onions, ketchup, brown sugar, and liquid smoke into food processor and pulse until onions are mostly (but not completely) pureed. 

Suggested use: Try it on a black bean burger.

Sweet + Sour

120 mL ketchup

60 mL apple cider vinegar

50 g brown sugar

1. Pour all of the ingredients into a medium bowl, and whisk until thoroughly combined. 

Suggested use: Try it over the top of cooked meatloaf.

Cherry Pepper

120 mL ketchup

113 g pitted halved cherries

1.25 g freshly cracked black pepper

1. Pour all of the ingredients into a food processor and pulse until smooth. 

Suggested use: Try it as a glaze for grilled chicken.