Put a tasty spin on your ketchup with Asian flavors of chili sauce, Asian chili paste, and Worcestershire sauce. Then, add some heat to your Homemade Asian Ketchup with some crushed red peppers for a delicious sauce.
This is a fun sauce to infuse Asian flavors into foods. Use it anywhere you would regular ketchup.
Great with chicken nuggets, hash browns, potato chips, Baked Sweet Potato Fries, Asian Ground Beef Meatloaf, and egg rolls.
It’s also good as a dipping sauce for BBQs and adds a special kick to hamburgers.
Making Homemade Asian Ketchup
This is one of those fast and easy recipes where you dump everything into one sauce pan, cook it, cool it, eat it.
So, here we go. Literally measure everything directly into the sauce pan and stir.
Bring the ketchup to a low simmer and wait for it to thicken.
This takes about 10 minutes or so.
Stir often so the bottom doesn’t burn.
Once the ketchup thickens, remove from the heat and allow it to completely cool.
At this point you can either serve, or place in the refrigerator for future use.
It’s a great make-ahead condiment to have on-hand or before a special occasion.
Use it like you would regular tomato ketchup, except this one has a zing!
In other words, the more crushed red peppers you add, the more zing you get.
More sauces:
For other homemade sauces, check out these recipes:
Homemade Asian Ketchup
Materials
- 12 oz. chili sauce
- 1 1/2 Tbsp. molasses
- 1 1/2 Tbsp. apple cider vinegar
- 1 1/2 Tbsp. light brown sugar
- 1 Tbsp. Asian chili paste
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. crushed red peppers
Instructions
- In sauce pan, mix all ingredients. Simmer on LOW for about 10 minutes or until it thickens. Stir often.
- Remove from heat to cool thoroughly before serving. Refrigerate leftovers. Can be made ahead. Enjoy!
Nutrition
Homemade Asian Ketchup
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