In my kitchen ketchup is hot pink! I catered a dinner this last Saturday. The theme was American cuisine, the likes of cornbread, mac and cheese, [vegan] burgers, key lime pie, and vanilla ice cream with chocolate chip cookie. I anticipated pink dragonfruit for this season, but they haven’t arrive yet, so I contacted PitayaPlus, who sent me a couple frozen dragonfruit pulps, which I used for the ketchup recipe.
This is not the actual burger [pics here] that I served, but the left overs from the dinner. (only 2 burger patties left!) So I made myself an open face sandwich, with heirloom tomato and eggplant bacon, served with sweet potato fries, and hot pink ketchup.
– 1 Pint of Cherry or Grape Tomatoes
– 8 oz or 1 Cup of Sundried Tomatoes
– 2 Packs of PitayaPlus Dragonfruit
– 1 Tbsp of Apple Cider
– 2 Tsp of Olive Oil
– 1/8 Tsp of Clove Powder
– 1.5 Tsp of Sea Salt
– 1 Tsp of Mustard Powder
– Slice the tomatoes in half, and throw in a sauce pot, add the sundried tomatoes. Add very little water, about 2-3 Tbsp. Turn stove to medium heat and cook the tomatoes till soggy. About 10 minutes.
– Remove from heat, add to a blender with the rest of ingredients. Blend. Taste, and adjust with vinegar or salt as desired.