Ask For It: Spur’s House-Made Ketchup

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Who takes the ordinary and makes it extraordinary? The folks behind the food at Spur Restaurant & Bar. The beauty is in the fine details, and there is no greater attention to detail than making your own ketchup.

Dear Dishing,

What do I like about Spur Restaurant & Bar’s house-made ketchup? Everything. I love its unique flavors. It just tastes more real to me. I also appreciate the guys at Spur taking a condiment that is so synonymous with a classic flavor/taste and putting a spin on it. Sure, I’ll always have a soft spot in my heart for Heinz ketchup, but it’s crap. It’s loaded with high-fructose corn syrup and “natural flavors,” whatever that means. Why do I want this recipe? Because I want to enjoy it more often.

Thank you! Adam Lassiter, Jackson, Wyomingspur ketchup

Sam Simma

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

Terra
Tom Evans
Haagen Dazs