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Sauces and Condiments

Fig-tamarind ketchup

Fig-tamarind ketchup
Glenn Koenig / Los Angeles Times

You're probably wondering why I'm writing about ketchup. As many of you know, it is on the no-fly list in my Father's Office restaurants. We don't serve ketchup -- despite our famous burger and fries. The irony of this article ... Read more

Total time: 45 minutes, plus cooling time | Makes a generous quart of ketchup
  • 2 pounds Black Mission figs
  • 1 1/2 cups cider vinegar
  • 1 3/4 cups coconut sugar (11 ounces)
  • 1/2 cup seedless tamarind pulp
  • 1 teaspoon ground brown cardamom
  • 2 teaspoons garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons kosher salt

Step 1Heat the oven to 350 degrees. Cut the figs in half and remove the stems, leaving the skins on. Line a baking sheet with parchment paper and roast the figs, cut side down, for 20 minutes. Remove the figs from the oven and set aside to cool completely.

Step 2In a 4-quart (or larger) stainless steel pot, combine the vinegar and sugar. Whisk the mixture over low heat until all of the sugar is dissolved. Add the tamarind pulp, cardamom, garlic powder and onion powder, whisking to incorporate.

Step 3Place the figs in a blender with the vinegar mixture and puree until very smooth (this will need to be done in batches).

Step 4Return mixture to the pot over very low heat to thicken, stirring or whisking occasionally. Add the salt and set aside to cool completely.

Note: Seedless tamarind pulp is generally available at Thai and Indian markets, as well as select gourmet markets and online. Coconut sugar is available at Thai markets as well as well-stocked gourmet markets and cooking stores.

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