America’s favorite condiment is getting a fancy facelift. Heinz, the mastermind behind the tomato sauce essential to any barbecue, has just released a Limited Edition Ketchup this week, made with Balsamic vinegar in lieu of the original recipe’s white vinegar.
Last month, I had the chance to test taste this new product at a lunch prepared by Chef Spike Mendelsohn. With a noticeable tang to the signature Heinz sweetness, the new blend adds a touch of sophistication for the discerning diner—and is great for introducing kids to more grown-up tastes.
Available now to loyal fans on Facebook, the new product will hit the supermarket shelves just in time for the holidays in December. Though it will only be sold through March, Heinz will consider offering the product permanently if it proves popular–so if you try it and like it, let them know! [Update: Heinz has added this product to its standard line-up since May 2012.]
Every element of Mendelsohn’s menu featured the Balsamic Ketchup, from seared tuna to marinated lamb chops to apple pie. But my favorite dish was the kale and eggplant chips with Balsamic Ketchup salsa . An obvious hit with this sweet-and-savory fan, this appetizer of fresh veggies would make a great holiday side–or a tasty and healthy after school snack anytime.
INGREDIENTS
Eggplant Chips
- 4 eggplants, thinly sliced into rounds
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Kale Chips
- 1 bunch kale, washed and dried
- 2 teaspoon extra virgin olive oil
- Salt and pepper to taste
Heinz Balsamic Ketchup Salsa
- 1 cup red onion, diced
- 1 cup tomato, diced
- 1 cup Heinz Tomato Ketchup Blended with Balsamic Vinegar
- 1/2 cup cilantro (optional)
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 jalapeno, finely diced (optional)
DIRECTIONS
For the Eggplant
Chips Preheat oven to 325 degrees. Slice the eggplants into 1/3 inch thick rounds. Sprinkle with salt and lay onto a parchment lined baking sheet for an hour. Blot off the salt and water with a paper towel and place back onto parchment paper. Brush the eggplant rounds with olive oil, salt, and pepper. Bake for 25-20 minutes.
For the Kale Chips
Preheat oven to 325 degrees.Remove the touch, woody stem. Chop the kale into bite-sized portions. Toss with a mixture of oil, salt, and pepper. Bake for 12 minutes. The edges should be brown, but not burnt.
For the Salsa
Combine all ingredients in a medium bowl. Mix well until all ingredients are incorporated. Season with salt and pepper as needed. Serve with eggplant and kale chips.
