Classic KetchupMADE BY SIR KENSINGTON'S IN NEW YORK, NEW YORK
If you think you know ketchup, the bright and tangy flavor of this revamped classic will make you do a double take (and a double dip!).
While mustard has already had its makeover heyday in the artisanal food world, ketchup is finally, well, catching up. You say tomayto, they say tomahto, but not all ketchups are created equal. This everyday condiment is often packed with so much sugar it’s unclear if what you’re eating really ever even grew on a vine. So Sir Kensington’s bottled an alternative to the jar you’re used to seeing on every diner table – with 50% less sugar and tons of fresh, juicy tomato awesomeness that never gets watery.
Makers Scott Norton and Mark Ramadan craft their ketchup with just nine totally recognizable ingredients, including whole crushed pear tomatoes, green bell peppers, vinegar, spices and organic cane sugar.
A di-vine alternative, indeed!
tip of the tongue
The right balance of salt, sweet and acid keeps it just tangy enough to complement some of our favorites (you get it: french fries, burgers, etc.). But Sir Kensington’s ketchup goes beyond just a condiment – we mix it with soy sauce, garlic powder and a good dose of black pepper to marinate ribs!
TRY IT ON A DOG: THE INDIE CLASSIC HOT DOG
Three life-changing upgrades to the basics you’ve been using forever: Sir Kensington’s Classic Ketchup, A. Bauer’s Classic Grain Mustard, Marcia’s Munchies Thin-Sliced Bread & Butter Pickles.
Stay cool, people!
Dig this dog? Try one of our other indie topping combos.