Fourth of July Recipe: Peach Ketchup - Digest - Los Angeles magazine
 
 

Fourth of July Recipe: Peach Ketchup

Seasonal stone fruit makes for one tasty slather on your holiday grillables

Photograph courtesy of Plan Check

A hot dog is a hot dog­. But ketchup doesn’t have to be just… ketchup. This Friday, after you’re done dressing yourself in red, white, and blue, dress up your Fourth of July frank (or burger, or sweet potato fries) with some homemade peach ketchup. Not only is it delicious and sophisticated—think tangy meets fruity meets savory—its also deceivingly simple, and leftovers will probably taste really good smeared on some toast Saturday morning. Chef Ernesto Uchimura of Plan Check shares his recipe for this surprising stone fruit spread here.

Peach Ketchup 
Courtesy of Executive Chef Ernesto Uchimura

Ingredients


  • 5 peaches
  • 19 ounces brown sugar
  • 2 cups cider vinegar
  • 1 tablespoon of minced ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon of grated nutmeg
  • 2 ½ teaspoons miso
  • 1 teaspoon of salt

Directions

  1. Add all of the ingredients into a sauce pan and cook over med-high heat for 15 minutes.
  2. Once the mixture has cooled to room temperature, add ingredients to a blender and puree to desired consistency.
  3. Taste mixture to adjust seasoning.
  4. Serve room temperature or chilled.

Leave a comment:

· Subscribe to comments
Be the first to comment here.

Advertisement

Subscribe to Los Angeles magazine
 
Close

Advertisement

$(document).ready(function(){ $('#ctl00_MainFull_GenericControl4_uc73867103f2a245958f90e70d1ed893d5_pnlArticleContent').remove('p'); });