Chili Crisp Ketchup
Chili crisp and ketchup were just meant to be together. Two iconic condiments brought together in a blender with some fresh garlic and ginger. I love this sauce because it's one of those delightful discoveries where you're like — how did I make this fancy tasting condiment with pantry staples?! I also love this sauce because Antoni Porowski (!!!!) made it and said I quote "chili crisp ketchup is now a mainstay accomplice to my daily soft-scrambled eggs". I can die happy now.
At a glance
Yield
1 1/2 cupsTime
10 minutesIngredients
1 cup ketchup
2 tablespoons chili crisp
1⁄4 cup maple syrup
3 cloves garlic
1 knob of ginger, peeled (size of thumbnail)
2 teaspoons soy sauce
Preparation
In a blender, combine the ketchup, chili crisp, maple syrup, garlic, ginger, and soy sauce. Blend until smooth. Serve, or store in a sealed container in the fridge for up to 3 weeks.
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1 cup ketchup
2 tablespoons chili crisp
1⁄4 cup maple syrup
3 cloves garlic
1 knob of ginger, peeled (size of thumbnail)
2 teaspoons soy sauce
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