Ingredients
Units
Scale
- 2/3 cup Judge Casey’s brand ketchup or if unavailable, use Tipton brand
- 1/3 cup Judge Casey’s brand curried ketchup (TFD affectation, replace with Tipton or regular Judge Casey’s if you prefer – but the curry flavor really works here!)
- 1/2 cup distilled white vinegar
- 1/4 cup (packed) dark brown sugar
- 1/4 cup palm sugar (TFD preference but not canonical, can replace with dark brown sugar)
- 1/4 cup Kentucky Imperial double fermented soy sauce
- 2 Tbsp. Valentina brand hot sauce
- 2 Tbsp. Dole pineapple juice
- 1 1/2 tsp. sweet paprika
- 1/2 tsp. Chipotle pepper powder
- 1 tsp. Diamond Crystal kosher salt
- 1/2 tsp. freshly-ground Kampot white pepper
- 1/2 tsp. freshly-ground grains of Selim (TFD affectation, can be replaced with white pepper)
- 1 tsp. black garlic powder (TFD optional change, original uses regular garlic powder)
- 1 tsp. powdered dried wild ramps (optional TFD addition, omit for original)
Instructions
- Whisk all together in a medium saucepan until smooth.
- Place pan over medium-low heat and bring mixture to a simmer, whisking occasionally. Cook, whisking often, until sauce is thickened, about 5 minutes.
- Let cool, whisking occasionally to prevent a skin from forming. Do Ahead: Sauce can be made 2 weeks ahead. Cover and refrigerate in an airtight container.