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.
That is why my new BFF is Not Ketchup a new creation from Erika of In Erika’s Kitchen, one of my amazing Los Angeles food blogger friends.
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!
Is your curiosity sufficiently piqued? For more information on Not Ketchup visit their website, facebook, twitter and Google+ pages.
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.
Dorothy at Shockingly Delicious
Just wonderful, that shrimp! Your presentation is inventive! Had never thought of an olive boat that way.
Thanks Dorothy, I have had that olive boat for years and this was the first time I have used it.
Kelly at Tasting Page
Oooo, love the pairing with shrimp. Great idea. Will have to try that soon!
Thanks Kelly. You will love this combo.
Judy at A Well Seasoned Life
Once again, you’ve knocked this recipe and look out of the park.
Thanks Judy, I appreciate your kind words as always.
I can’t wait to give this a try! Looks and sounds amazing!!
Thanks Natalie, I think you will love it.
Beautiful pics! A little kick never hurt anything, right? Yum.
Thanks Nan. I like a good kick when it comes to food… other things, not so much. 🙂
Kristi @ My San Francisco Kitchen
Yummm! The blueberry white pepper flavor looks soo good with that yogurt, I wish I could try it too!
Kristi is is great with yogurt and it is great just to drink! It should be hitting the San Francisco market soon.
Congrats to Erika! I am also thrilled for me too. That cheese shop is near my house. GREG
Love Artisan Cheese Gallery. We hang out there all the time. You must be my neighbor Greg?!
Everything you make is SO beautiful!
Everything you make is SO delicious!
As always, your pictures are beautiful! I have some Greek yogurt awaiting that blueberry white pepper! Great ideas.
Thanks Alanna. Hope you are enjoying the Not Ketchup as much as I am!
I LOVE the shrimp presentation! I’ll be thinking about my olive dish in a whole new light. And what a yummy combination with the blueberry Not Ketchup! Pretty and delicious! And thanks for linking to my site. 🙂
Thanks Valentina. So many interesting ways you can use Not Ketchup as well an an olive dish!
Dying to try that ‘Not Ketchup’ 🙂 Many thanks for introducing us to this interesting product. In love with your Blueberry-purple snaps. Gorgeous!
Thanks Nusrat, it will be in Dallas soon, for now online ordering is the best option. Thanks for stopping by!
You always make food an art! The shrimp looks amazing with blueberries! Gorgeous and I love a little spice too! This looks like a winner to me!
Thanks Cheri, shrimp and blueberries work shockingly well together. Hope you try it.
Everything looks gorgeous. Now, to get this in France where it should be called “Pas Ketchup”!
LOL Susan. I will make sure I get you a couple of bottles.
I just tried the blueberry on roasted mushrooms but my photos were crap. You make everything look so easy, and it’s not! Bravo!
Thank you. Mushrooms can be tricky to shoot on a good day! It is much easier to photograph high contrast foods, so don’t be hard on yourself Adair! 🙂
The plating of your shrimp is gorgeous and I love the flavor idea… must try… must try! Thanks for your edible artwork!!!
Thanks Cheri, hope you enjoy!