Chunky Chimichurri Ketchup

INGREDIENTS

FOR THE KETCHUP:

• 4 tomatoes

• 1 onion

• 2 teaspoons of Smokey paprika

• 1 cup of brown sugar

• 1/4 cup red wine vinegar

• 2 tbsp olive oil

• 1 tsp salt

• Half a bunch of parsley

• 1 tsp black pepper

• Soy sauce

• 1 cup of water

• ½ cup tomato ketchup (optional)

FOR THE CHIMMI CHURI:

• 1 bunch of parsley

• 1 small shallot or half an onion

• 1 long red chilli

• 2-3 cloves of garlic

• 1 tbsp of red wine vinegar

METHOD

1. As always, start by preparing your fire. If you are short on time and need to build your fire quickly, we suggest using our easy-to-use firestarters. These all-in-one starters are the perfect combination of firelighter and matches.

2. While your hot plate is heating up, finely chop the tomatoes, onion and parsley stems. If you are a garlic lover, like us, you can add one or more garlic cloves as well.

3. Once the hot plate is ready, toss in the chopped onion, tomatoes and parsley in a well-oiled hot pan.

4. Let that sit on the fire while the flavours integrate and create a beautiful aroma. Wait for the onion to caramelize and for the tomatoes to cook slightly.

5. Now is the best time to start preparing your chimichurri. Finely chop up your parsley, onion/shallot, chilli and garlic. Mix it well with the red wine vinegar and olive oil. Let this mixture sit for a while.

6. Your ketchup/sauce would be simmering over the fire and would be smelling absolutely divine by now. Add your smoked paprika, brown sugar, the rest of the vinegar and soy sauce and the water. Mix it over the fire.

7. Over the fire, the texture of the sauce would be getting more liquid. Before removing from the heat, add in your chimichurri and mix it.

8. The final step, devour this flavourful ketchup with your favourite barbecued meat or veggies!

Recipe designed and produced for Samba.