Country Ketchup

Country Ketchup by Stonewall Kitchen, chunky and spicy

Country Ketchup by Stonewall Kitchen is a chunky, spiced ketchup made with tomatoes, red bell peppers, onions, and chili flakes. It stays put on a bratwurst instead of running off the plate, adding fruitiness and spice to everything coming off the grill.

Country Ketchup is the chunky, spiced ketchup from Stonewall Kitchen in Maine, USA. In the 750-gram jar, visible pieces of tomato, bell pepper, and onion are suspended in a base of pure cane sugar and white wine vinegar, with red chili flakes providing a mild heat.

Tomato, red bell pepper, and a hint of chili

At first glance into the opened jar, it is clear that nothing here has been puréed smooth: the pieces are still recognizable.

Ripe tomatoes and tomato paste provide the fruity foundation, the red bell pepper adds its roasted sweetness, and onions and garlic bring savory depth. The cane sugar rounds it out, the white wine vinegar keeps it fresh, and right at the end, the chili flakes emerge with a warmth that tickles the palate without overwhelming it.

Because it contains so many vegetables, this ketchup is thick and stays right beside the meat. It doesn't melt away instantly on a hot bratwurst, but remains visible as a dollop of red.

For steak, bratwurst, burgers, and fries

It belongs everywhere you would otherwise reach for the squeeze bottle on the kitchen table.

Steaks and burgers, bratwurst and hot dogs, fries and home fries are its inner circle. Stir it with plenty of curry powder and a little warm water, and in two minutes you have a currywurst sauce that tastes like more than just a store-bought product.

In a marinade for chicken wings, it adds fruitiness and acidity; in chili con carne and stewed beans, it provides depth. It also works as a base for a quick barbecue sauce, as the pieces break down and thicken when heated. Served cold from the jar, it accompanies fried fish and meatballs; stirred in warm, it pairs well with rice and roasted vegetables.

Sweeter and made with honey is the Honey Barbecue Sauce from the same brand. You can find the entire range among our Grill and BBQ sauces.

Ketchup arrived in Europe without tomatoes

The name comes from Southeast Asia, where kê-tsiap referred to a salty, long-fermented fish seasoning.

English sailors brought the word back in the seventeenth century, and in the kitchens of the British Isles, it evolved into a dark, savory sauce made from mushrooms, walnuts, or oysters. It was only in the American colonies that the tomato was added, and by the nineteenth century, it had eclipsed all other ingredients.

This Country Ketchup continues that older tradition, as it is more of a savory condiment than a side dish and retains the texture of its ingredients. Stonewall Kitchen only reduces it enough for the fruit and vegetables to be tasted individually, allowing the ingredients to maintain their form.

Leftovers for the morning-after scrambled eggs

There is almost always some left in the jar after a barbecue, and that is exactly when it shows its second side. Stir a spoonful into scrambled eggs or spread it on a cheese sandwich, and breakfast takes on a savory edge. Once opened, the jar will keep for several weeks in the refrigerator, stored in a dark place and tightly sealed. To see what other jars Stonewall Kitchen sends from Maine, check out the Stonewall Kitchen collection.