In this concoction, from chef Edward Lee, the tomatoes are replaced by strawberries to give you the gist of what's going on here. More Chef Lee soon. His is an interesting story.
But I'm lazy today and the crosswords await.
STRAWBERRY KETCHUP
1 lb. fresh strawberries, washed, hulled and sliced
1/2 onion, chopped
1/2 cup apple cider vinegard
1/2 cup brown sugard
2 teas. soy sauce
1 T distilled white vinegar
1 teas. ground ginger
pinch of kosher salt
1/2 teas. white pepper
1/2 teas.smoked paprika
1/2 teas. cumin
1/4 teas. ground cloves
Put the strawberries, onion, cider vinegar, brown sugar and soy sauce in a small pot and bring it to a simmer. Let it cook for 14 minutes until the strawberries are soft and broken down.
Transfer this "soup" to a blender and puree it. Then strain it through a fine mesh sieve. Discard the solids.
Add all the other seasonings and whisk it all together. Divide your ketchup in two containers and put it in the refrigerator. Will keep for up to a month there.
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