Regular Show regularly shows some fantastical and impossible food items - sandwiches that kill you, wings that kill you, skydiving pizza pockets - but few are quite so worthy of recreation as the Ultimeatum, the burger-within-a-burger-between-two-burgers. And ketchup from the Himalayas. Follow along this week to see if we can beat Chef Ajay Maldonaldo at his own game.

 

Ingredients

  • 1 tablespoon olive oil

  • 2 inch knob of ginger, peeled and grated

  • 3 inch knob of turmeric, peeled and grated

  • 1 bird’s eye chili, chopped

  • 3 cloves garlic, grated

  • 1/4 teaspoon cinnamon

  • 2 teaspoons chili powder

  • 1/2 teaspoon mustard seed

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon nigella seed

  • 1/2 cup malt vinegar

  • 28 ounce can crushed tomatoes

  • 1/3 cup brown sugar

  • 1 teaspoon pink Himalayan salt

Method

Makes 3 cups

  1. Heat olive oil in a large saucepan until shimmering.  Add ginger, turmeric, chili, garlic, cinnamon, chili powder, mustard seed, cumin, coriander, and nigella seed, and sauté for 1-2 minutes until fragrant.  Add vinegar and stir into a paste, followed by crushed tomatoes and brown sugar.  Stir until homogenous, and cook uncovered at a bare simmer for 1 hour.

  2. Pour the mixture into a high-powered blender, and blend on high speed for 3 minutes, until completely smooth.  Scrape through a fine mesh sieve, whisk in salt, and cool before serving.

11 Comments