{"id":7044,"date":"2011-09-13T06:49:32","date_gmt":"2011-09-13T13:49:32","guid":{"rendered":"https:\/\/shescookin.com\/?p=7044"},"modified":"2012-09-02T18:43:18","modified_gmt":"2012-09-03T01:43:18","slug":"tomato-mango-ketchup","status":"publish","type":"post","link":"https:\/\/shescookin.com\/tomato-mango-ketchup\/","title":{"rendered":"Tomato Mango Ketchup"},"content":{"rendered":"

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Since I started writing about food and cooking almost two years ago, I’ve only used what’s referred to as a P&S (point and shoot) camera – a Canon PowerShot SX200IS<\/a> to be specific – and was damn proud of the photos I produced with my cute blue camera. I’ve always been a tiny bit envious of the sharp macro images and dreamy depth of field of images on other blogs, but was happy being the rebel \ud83d\ude09<\/p>\n

Well no more! For my birthday, the Don gifted me with the Canon Rebel T2i with a Tamron macro lens. I’m excited, but apprehensive about the learning curve. I’m trying not to wimp out and resort to Old Faithful, but it is a little exasperating, here you are witness to my first attempts. *sigh* Please, if you have any helpful tips, leave me a comment, I would really appreciate it!<\/p>\n

Let’s get to the recipe for today: homemade ketchup. It may not sound very exciting, but making your own special recipe ketchup is all the rage now. Ketchup is the quintessential American condiment and, while there are some foods that my family must eat with ketchup – like the typical burger, hot dog or fries; we’re certainly not one of those people who like ketchup slathered on everything. Two things inspired me – actually three – to concoct a gourmet ketchup. (1) an abundance of tomatoes*<\/span><\/strong> – of the three varieties we have, I thought the yellow Tangerine tomatoes would be perfect because of their natural sweetness and low acidity, (2) Don loves ketchup and even the organic brand I was buying had more sodium than he wanted, and (3) an LA Times Food feature with a recipe for homemade peach ketchup<\/a> from Sang Yoon of Father’s Office<\/a> – notorious for not<\/span> serving ketchup with their famous burgers.<\/p>\n

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I decided to impart a tropical twist by adding roasted mango, some heat with the red peppers we have growing, and a touch of the exotic with crushed cardamom<\/a> seed. And, as the mixture was cooking down I decided that a sauce might be more versatile – that’s how I roll, subject to change at any moment \ud83d\ude09 The ketchup turned Tomato Mango Sauce has proven to be very versatile – terrific as a marinade for pork tenderloin and chicken, drizzled on salads, and as a dipping sauce – and, most importantly, Don loves it and is asking for more!<\/p>\n

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