Salal Berry Ketchup Recipe

Salal berry ketchup

1. 1

   Prepare berries and aromatics

   Wash salal berries well and remove any stems or leaves. If using frozen berries, thaw completely. Finely chop the onion and mince the garlic.

2. 2

   Cook aromatics

   In a medium saucepan, heat 1 tablespoon neutral oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, taking care not to brown the garlic.

3. 3

   Combine berries and liquids

   Add the salal berries, 1 cup water, 1 cup apple cider vinegar, and 2 tablespoons tomato paste to the saucepan. Stir to combine, breaking up some berries with the back of a spoon.

4. 4

   Sweeten and spice

   Stir in 1 cup granulated sugar, 1.5 teaspoons kosher salt, 0.5 teaspoon black pepper, 0.5 teaspoon allspice, 0.25 teaspoon cinnamon, 0.5 teaspoon smoked paprika, and 0.25 teaspoon red chili flakes (if using). Taste briefly to gauge balance — it should be bright, tangy, and pleasantly sweet; adjust sugar or vinegar slightly if needed.

5. 5

   Simmer to reduce

   Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low. Simmer uncovered, stirring occasionally and crushing berries with a spoon or potato masher, until the mixture thickens and reduces by about one-third and the flavors meld, about 25–30 minutes. Keep an eye on it so it doesn't scorch.

6. 6

   Blend until smooth

   Remove the pan from heat and let cool for 5 minutes. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer in batches to a countertop blender and puree, then return to the saucepan. If you prefer an ultra-smooth ketchup, pass the puree through a fine-mesh sieve, pressing with a spatula to extract the pulp and leave seeds/skins behind.

7. 7

   Adjust thickness (optional)

   If the ketchup is thinner than you like, make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Return the blended ketchup to low heat and whisk in the slurry. Cook, stirring, for 1–2 minutes until the ketchup thickens. If it becomes too thick, thin with a tablespoon of water or vinegar to reach desired consistency.

8. 8

   Finish and balance

   Stir in 1 tablespoon fresh lemon juice to brighten the flavor. Taste and adjust seasoning: more salt to enhance, more sugar if too tart, or a splash more vinegar if it needs brightening. Rewarm briefly if needed.

9. 9

   Cool and store

   Let the ketchup cool to room temperature. Transfer to a sterilized jar or bottle and refrigerate. It will keep in the refrigerator for up to 3 weeks. For longer storage, process in a water bath for shelf-stable canning following safe canning guidelines.

10. 10

    Serving suggestions

    Use salal berry ketchup like traditional ketchup: with fries, burgers, roasted vegetables, as a glaze for grilled meats, or mixed with mayonnaise for a fruity aioli.