From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
blend · hot sauce
NATIONAL AWARD WINNERCindercourt Spicy Ketchup
From a national-award-winning chef
Ratio
OLIVE OIL 30KETCHUP 240DIJON 60HORSERADISH 10TABASCO 0
Ingredients
- RED PEPPER300 g
- POBLANO200 g
- OLIVE OIL30 ml
- KETCHUP240 ml
- DIJON60 ml
- HORSERADISH10 ml
- SMOKED PAPRIKA5 g
- CHILE POWDER2.5 g
- PEPPER0.3 g
- GARLIC POWDER0.4 g
- TABASCO0.4 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Spicy Ketchup.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Marcus Samuelsson / Food Network (published as “Spicy Ketchup”). Full citation lives in Provenance.