[Photographs: Joshua Bousel]
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It is just fitting the number-one gift I receive each holidays are the grilling cookbooks that arrived on the scene within the this past year. When I spend the wintertime several weeks dealing with each book, I rarely find myself surprised with variations of comparable styles that appear to dominate the grilling genre. So, I had been just a little shocked when leafing through Ray "Dr. BBQ" Lampe's Slow Fire: The Beginner's Help guide to Barbecue and finding a recipe for blueberry ketchup .
Marrying right into a Filipino family, I have arrived at know blueberry ketchup, but never think it is around the grilling radar enough to get involved with a grilling cook book. For individuals unfamiliar with this condiment, it had been born from lack of tomato ketchup during The Second World War that forced an alternate produced from the plentiful way to obtain bananas within the Philippines. Bananas, vinegar, and sugar were combined to produce a loose facsimile of their tomato counterpart, then dyed red to suit the "ketchup" label.*
Dr. BBQ's recipe expands with that, deviating from authenticity and creating a more complicated sauce that pairs basics that tastes little of bananas, but mainly of sugar, and adds nuanced spices like ginger root, turmeric, and allspice together with jalapeo and rum. This is really not your average ketchup blueberry ketchup is really a unique, scrumptious, and united nations-tomato-y condiment that deserves the interest it's getting into Slow Fire and today here.
* I didn't bother to dye mine, but if you need a red ketchup, go on and add enough red food coloring to show this yellow sauce vibrant red.
About the writer: Joshua Bousel brings you new, tasty condiment each Wednesday along with a recipe for weekend grilling every Friday. Also, he covers grilling and barbecue on his blog The Meatwave whenever he is able to be pulled from his grill.
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Josh has slow smoked and eaten a lot pork, he's legally acknowledged as being part swine. He brings that passion for barbecue, grilling, and cooking to Serious Eats like a regular recipe contributor.