This spicy catsup isn’t blow your socks off hot, but it does have a kick.
A couple of weeks ago I bought a boneless pork shoulder that was the size of a newborn baby. It was huge and on sale for a really good price. I knew right away that I would haul out my slow cooker and let it work the magic on the pork. Before cooking I poked holes in the top, bottom and sides and stuffed them with garlic cloves and chunks of onions. Then I sprinkled it liberally with season salt and pepper. It cooked low and slow for about 10 hours.
The first time we ate it was with gravy that I made from the drippings along with rice and some veggies. After that I made burritos and stir-fry. I also had the good sense to freeze some for later on which I plan to use next month. Today was the last go round for what was left out and for its swan song I served it on a brioche bun alongside sweet potato fries and with spicy catsup. It made for a quick and filling weekend meal.
The spicy catsup came together in less than 5 minutes and was a nice change of pace. I used catsup, red pepper paste and paprika. Everything went into a ramekin, got a quick stir and it was good to go. It was a nice complement to the pulled pork that I also topped with sautéed veggies and an excellent contrast to the sweet potato fries.
If you’re really not into spicy flavors start with ¼ tsp of paprika and see how you like it. Or start with the ¼ tsp of red pepper paste and see how that works for you. It isn’t blow your socks off hot, but it does have a kick. Now that I’ve tried my hand at making spicy condiments I can’t wait to experiment with more. If you’ve made any or have any suggestions, I’d love to hear about it. Shout me a holler!
½ cup catsup
½ tsp paprika
¼ tsp red pepper paste
Mix all ingredients in a small bowl and serve.
I hope the good people I party with like a bit of spice. These are the parties I link up with.