Kétchup de remolacha y jalapeño

Beetroot ketchup with jalapeños

The word "ketchup" is invariably associated with tomatoes, but this sauce comes in a wide variety. Beetroot ketchup with jalapeño is a unique option that can be made at home without the need for long cooking times. The beets are first baked to soften them and retain their natural sweet flavor, then blended with spices and jalapeño. Hot peppers add the necessary piquancy and prevent the sauce from becoming too sweet. The ketchup's consistency is thick and smooth, making it perfect for serving with meat, poultry, pasta, potatoes, burgers, and sandwiches. This isn't a winter-preserved sauce, but a ready-to-use sauce that can be made for a specific dish and stored in the refrigerator.

Step 1

Preheat oven to 200°C. Wash the beets thoroughly. Pat dry. Wrap each beet in a double sheet of foil. Bake until tender, 45–60 minutes. Cool.

Step 2

Peel and dice the beets. Halve the jalapeño lengthwise, remove the seeds and membranes, and slice into thin half-moons. Coarsely chop the onion.

Step 3

Place the beets in a saucepan. Add the jalapeño, onion, vinegar, sugar, coriander, cloves, and salt.

Step 4

Bring to a boil. Reduce heat to low. Cover and simmer for 35 minutes.

Step 5

Blend with an immersion blender. Strain through a sieve.

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