Redstone Harissa Olive Oil

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Serrano Honey Ketchup

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Serrano Honey Ketchup
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Serrano Honey Ketchup Yum
Serrano Honey Ketchup
Cuisine German
Prep Time 20 minutes
Cook Time 1.20 hours
Servings
cups
Ingredients
Cuisine German
Prep Time 20 minutes
Cook Time 1.20 hours
Servings
cups
Ingredients
Serrano Honey Ketchup
Instructions
  1. Heat Olive Oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes.
  2. Add all other ingredients except tomato puree. stir until fragrant, about 4 minutes. Add tomato puree. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes. Remove cardamom pods.
  3. Transfer ketchup to blender and puree until completely smooth. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.
  4. This Ketchup is spicy. Dip Brats, Shrimp, Pork strips, and chicken. It is delicious on scrambled eggs.
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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Recipe Notes

Heat Redstone Harissa and Chipotle Olive Oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika, Redstone I LOVE Garlic, and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

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