A little while ago, I took a pretty neat condiment making course at the BCAE. Richard and Katie, a soon-to-be husband-and-wife chef duo behind catering company The Skinny Beet, showed us how to make a few classic condiments with some unexpected twists. Some highlights were a smoky barbecue sauce and a spicy-yet-sweet mango habanero hot sauce. This spicy ketchup, however, was my by far my most favorite.

I was fortunate enough to snatch a few jars to bring home when class ended, and since I've been putting ketchup on anything and everything I can. We've played around with bacon wrapped asparagus a few times in this house-- on the grill, in the oven, and here on the stove top. The secret, it seems, is not touching the damn things while they cook. These turned out pretty great. The perfect vehicle for my new favorite condiment.