I have a new BFF. It happened quickly because, you see, I love things that can be thrown together at the last minute, yet taste as if you slaved in the kitchen all day long.
Not Ketchup is a tangy gourmet dipping sauce made from ripe fruit instead of tomatoes. It is sweetened with demerara sugar and honey, and it contains no artificial colors or flavors, or preservatives. Erika has started with three delicious flavors – Blueberry White Pepper, Smoky Date, and Cherry Chipotle – and she’s got more in the works. Read about her journey here.
I first tasted the Blueberry White Pepper version. I was amazed by how it actually tasted like fresh cooked blueberries with a little kick. I loved it so much I wanted to drink it, but thought better of that and instead I swirled it with Greek yogurt to make a tangy and perfect parfait. Quick, simple and delish!
I wondered what else was lurking in my refrigerator just waiting for a tangy makeover? I pulled some shrimp out of the freezer and roasted them in the oven with a little olive oil, salt and white pepper for 10 minutes, just until pink and cooked through. If you have access to fresh blueberries add them with the shrimp on bamboo cocktail picks.
I used the Blueberry White Pepper Sauce for a dipping sauce and nestled the skewered shrimp in an elongated olive dish. It was a quick, flavorful and impressive appetizer.
Another natural use for these awesome sauces is cheese. Who would know better than my favorite local cheese shop – Artisan Cheese Gallery.
This place is my home away from home when it comes to eating out locally. They have scrumptious salads, delectable paninis and make the most attractive cheese plates.
Kristin at the Artisan Cheese Gallery did a fabulous paring of the Blueberry White Pepper Sauce with Bucheron goat cheese. She paired the Cherry Chipotle with a Spanish Manchego. Outstanding!
Then, Kristen set up a Not Ketchup tasting and we watched customer (and staff) responses to Not Ketchup. The common response was OMG! They all approached it as I had, not sure if the sauces will be sweet or savory, tangy or spicy. Like me, they found out that Not Ketchup is all of those things and more. That is what makes them unique.
I will post more on the adventures of the Cherry Chipotle and Smokey Date Not Ketchup in my kitchen, once I’ve gotten my fill of Blueberry White Pepper!
If you live in Los Angeles you can find Not Ketchup at Artisan Cheese Gallery in Studio City, Bob’s Market and Wine Expo, both in Santa Monica, with future locations currently in the works. CLICK HERE to order online.
- The first ketchups were actually made several centuries ago in Asia from pickled, fermented fish. I am so glad we have moved on to fruit!
- Why the name Not Ketchup? Because the U.S. has strict rules about what can be labeled “ketchup.” Not Ketchup doesn’t use tomatoes, so technically it’s Not Ketchup.
Not Ketchup is great with burgers, fries, steak, chicken, sausages, sandwiches, cheese plates, oh the list is endless. If you need further inspiration for using Not Ketchup check out these blogs:
- Tasting Page
- Cooking on the Weekends
- A Little Gourmet Every Day
- Eats Real Food
- Shockingly Delicious
- Peaceful Cooking
- Ninja Baking
- Adventures in the Kitchen
- Culinary Hill
- Sippity Sup
- Bumbleberry Breeze
- Black Girl Chef’s Whites
- In Erika’s Kitchen
- Liz the Chef
- She’s Cookin’
- Presley’s Pantry
- Average Betty
- The Sweet & Sour Chronicles
- A Communal Table
You can also read about Not Ketchup in the LA Times.
This is not a sponsored post. I was given the bottles to test. The pleasure was all mine and these opinions are my own. I would love to know your opinion about this crazy good sauce. I am already thinking of other creative ways to use Not Ketchup.
… and then, she paused for thought.