Bacon Ketchup: The Trendy Condiment You Need in Your Life

I remember my first real “chef-y” job, working the grill at a gastropub. The head chef, a burly guy named Tony, was obsessed with elevating everyday things. One day he marched in, a glint in his eye, declaring, “We’re making bacon ketchup!” I was skeptical, but the sweet, smoky aroma that filled the kitchen as it simmered was undeniably alluring. The first burger I topped with that concoction? Pure magic. It was a revelation; a simple condiment, transformed into something extraordinary.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Yields: Approximately 1 quart
• Serves: 8-10
• Dietary Type: Varies (Not Vegetarian)

Ingredients

• 1 medium onion, diced into small pieces
• 10 raw garlic cloves, diced into small pieces
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• ½ cup brown sugar
• 1 (32 ounce) can whole peeled plum tomatoes, strained and chopped
• 4 large red bell peppers, roasted, peeled, destemmed, and chopped
• 1 teaspoon smoked paprika
• 1 bay leaf
• 4 sprigs fresh thyme
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 5 pieces of nice thick bacon

Equipment Needed

• Baking sheet
• Large saucepan or Dutch oven
• Tongs
• Paper towels
• Roasting pan (for the peppers)
• Blender or food processor (optional)

Instructions

1. Roast the bell peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast until the skins are blackened and blistered, about 30-40 minutes, turning occasionally to ensure even charring.
2. Cool and peel the peppers: Remove the peppers from the oven and immediately transfer them to a bowl covered with plastic wrap, or a paper bag. This creates steam, which helps to loosen the skins. Let them cool for about 15 minutes. Once cooled, peel off the blackened skins, remove the stems and seeds, and roughly chop the peppers.
3. Sauté the aromatics: In a large saucepan or Dutch oven, heat the olive oil (or vegetable oil) over medium heat. Add the diced onion and garlic, and sauté until they are tender and caramelized, about 8-10 minutes. Stir frequently to prevent burning.
4. Sweeten the deal: Add the brown sugar to the caramelized onions and garlic, and cook for another 2-3 minutes, stirring constantly until the sugar is well integrated and slightly melted.
5. Build the sauce: Add the strained and chopped plum tomatoes, roasted red bell peppers, smoked paprika, bay leaf, and fresh thyme to the saucepan. Stir well to combine all the ingredients.
6. Simmer and reduce: Bring the mixture to a simmer, then reduce the heat to low, cover partially, and let it simmer for about one hour, stirring occasionally to prevent sticking. The sauce should thicken and the flavors meld together beautifully.
7. Season to perfection: After simmering, remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Stir in the balsamic vinegar at the very end. This adds a touch of acidity that balances the sweetness.
8. Crisp the bacon: While the ketchup is simmering, preheat your oven to 350°F (175°C). Place the bacon strips on a baking sheet and bake until they are crispy all over, about 15-20 minutes. Monitor carefully to prevent burning.
9. Drain and dice: Once the bacon is crispy, remove it from the oven and drain on paper towels to remove excess grease. Once cooled slightly, dice the bacon into small pieces.
10. Combine and conquer: Fold the diced bacon into the ketchup.
11. Adjust consistency (optional): For a smoother ketchup, use an immersion blender or transfer the mixture to a regular blender or food processor and puree until you reach your desired consistency. However, leaving it chunky adds to its rustic charm.
12. Serve: Serve warm or at room temperature.

Expert Tips & Tricks

• Roasting peppers under the broiler: If you want to speed up the pepper roasting process, you can broil them instead of baking them. Keep a close eye on them and turn them frequently to prevent burning.
• Adjusting the sweetness: If you find the ketchup too sweet, add a splash more balsamic vinegar or a pinch of sea salt to balance the flavors.
• Adding heat: For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce, such as Tabasco, to the ketchup while it’s simmering.
• Thickening the ketchup: If your ketchup is too thin, you can simmer it for a longer period, uncovered, to allow more liquid to evaporate. Alternatively, you can add a tablespoon of tomato paste to help thicken it.
• Make ahead: The ketchup can be made a day or two in advance. Store it in an airtight container in the refrigerator until ready to use.

Serving & Storage Suggestions

Serve this bacon ketchup warm or at room temperature. It’s fantastic on hamburgers, French fries, grilled cheese sandwiches, meatloaf, or anything else you want to add a smoky, savory kick to. It’s also delicious as a dipping sauce for chicken nuggets or onion rings.

Store leftover ketchup in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator before using. Warmed up, it is more like a salsa.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	150mg	7%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	15g
Protein	3g	6%

Variations & Substitutions

• Vegetarian Option: Obviously, bacon is the star of the show. It is difficult to substitute out bacon to make this a truly vegetarian dish.
• Sweetener alternatives: Honey or Maple Syrup can be used in place of brown sugar.
• Smoked salt: In a pinch, try a pinch of smoked salt instead of the smoked paprika.

FAQs (Frequently Asked Questions)

Q: Can I use regular bacon instead of thick-cut bacon?
A: Yes, you can use regular bacon, but thick-cut bacon will give a chunkier texture to the ketchup. If using regular bacon, you may want to double the amount.

Q: Can I use canned diced tomatoes instead of whole peeled plum tomatoes?
A: Yes, you can, but the flavor and texture may be slightly different. Whole peeled plum tomatoes generally have a richer flavor and will give you more control over the consistency of the ketchup.

Q: Do I have to roast the bell peppers?
A: Roasting the bell peppers gives them a smoky, sweet flavor that is essential to the overall taste of the ketchup. However, if you’re short on time, you can use jarred roasted red peppers.

Q: Can I make this ketchup in a slow cooker?
A: Yes, you can. Sauté the onion and garlic in a skillet first, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add the bacon during the last hour of cooking.

Q: How long does this ketchup last?
A: Stored properly in an airtight container in the refrigerator, this ketchup will last for up to a week. It can also be frozen for up to 2 months.

Final Thoughts

Bacon ketchup is more than just a condiment; it’s an experience. It’s a testament to the idea that even the most familiar flavors can be elevated with a little creativity and a touch of bacon. So, gather your ingredients, fire up your oven, and prepare to embark on a culinary adventure that will transform your burgers, fries, and everything in between. I encourage you to try this recipe and let me know what you think. Don’t be afraid to experiment with the flavors and make it your own. And who knows, maybe you’ll even discover your new favorite condiment!