I love ketchup. I mean, I really love it. I have no idea if this changes how you see me, but there it is. I especially love Rainy Saturday Ketchup for its complex range of flavors: tart, sweet-ish, spicy, umami-deep. I also love mangos, and they’re abundantly everywhere these days. And I love spicy flavors. Playing around with a fruity-spicy version of ketchup has been on the mental list for a while, and there’s a bison burger thawing for dinner that has this written all over it.
- 15 ounce can organic tomato sauce
- 1 large deeply red mango, peeled, flesh removed, roughly chopped (or 2 small)
- 1/4 cup Thai-style spicy sweet chili sauce*
- Juice of 1 big lime, or two small
- 2 large cloves garlic, roughly chopped, or 3-4 small
- 2 teaspoons sea or kosher salt
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
Place all ingredients in the bowl of a food processor or in a blender. Purée until completely smooth. Taste for seasoning. The spiciness should definitely be there, as well as the sweet-tart balance among the mango, tomato, and lime. You should get an umami finish from the garlic and spices. And, oh, the color! You should fall in love.
* A note about the Thai-style spicy sweet chili sauce. Roland makes a good one. If you can’t find that, Mae Ploy will do as Plan B. Be aware, though, that it is on the sweet side, so be prepared to add 1/2 teaspoon or so of chili powder to compensate.