Hamburger Sauce: Salsa all’Americana

Hamburger Sauce: Salsa all’Americana
Staff Writer
Hamburger Sauce: Salsa all’Americana

Courtesy of WGBH

Ketchup is the all-American condiment, but instead of squeezing the bottle, try making your own version. Note that this recipe can easily be doubled and the ketchup will keep in the refrigerator for a week or so.

Click here to see the rest of Lidia Bastianich's Independence Day menu.

6
Servings
141
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  finely chopped onion
  • 1/2  Cup  shredded carrot
  • 1/2  Cup  finely chopped celery
  • 2  Teaspoons  thyme leaves, chopped
  • 1  Teaspoon  dry mustard
  • 1/2  Teaspoon  cayenne
  • 1/8  Teaspoon  ground cinnamon
  • 2  Tablespoons  tomato paste
  • 1  Tablespoon  honey
  • 2  Teaspoons  kosher salt
  • 1 1/2  Cup  water
  • One  28-ounce can San Marzano tomatoes, crushed by hand
  • 1/4  Cup  red-wine vinegar

Directions

In a medium saucepan, combine the onion, carrot, celery, thyme, mustard, cayenne, cinnamon, tomato paste, honey, and salt. Stir in the water and bring to a simmer. Simmer until the vegetables begin to soften, about 5 minutes. Then, add the crushed tomatoes and vinegar.

Simmer until the sauce is very thick and flavorful, about 20-30 minutes.

Nutritional Facts

Total Fat
3g
4%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
23g
18%
Protein
6g
13%
Vitamin A, RAE
82µg
12%
Vitamin C, total ascorbic acid
493mg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
116mg
12%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Folate, total
43µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
25mg
8%
Niacin
4mg
29%
Phosphorus, P
118mg
17%
Selenium, Se
8µg
15%
Sodium, Na
140mg
9%
Water
103g
4%
Zinc, Zn
1mg
13%

Hamburger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hamburger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Hamburger Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.