Tomato Ketchup for Grown-Ups

Tomato Ketchup for Grownups with Jalapeño Heat

The Tomato Ketchup for Grownups by The Original Australian is a fruity, spicy ketchup made from sun-ripened tomatoes and jalapeños, with a subtle smoky note. The grown-up answer to sweet children's ketchup, for fries, burgers, and everything off the grill.

The Tomato Ketchup for Grownups is a spicy ketchup in The Original Australian range, created according to the recipes of Australian chef Garry Sullivan. Sun-ripened tomatoes meet jalapeño chilies and selected spices, accompanied by a fine smoky depth. A ketchup that tastes of more than just sugar.

Fruity tomato, jalapeño, and a touch of smoke

First you taste the ripe tomato, then the jalapeño heat arrives, with a faint smoky note underneath.

Where the usual ketchup is primarily sweet, this one keeps the sweetness brief and follows up with spice. The jalapeños bring a medium green fire that isn't overwhelming, but is definitely there. The consistency remains thick and velvety, as a ketchup should be, just with more to say.

In the end, it’s more than just a red blob: a spicy ketchup with character that remains exciting even straight off the spoon. Fruity, spicy, smoky – that is how grown-up ketchup tastes.

For fries, burgers, and hot dogs

The Tomato Ketchup for Grownups likes everything you would usually dip in sweet ketchup: fries, onion rings, burgers, hot dogs, and finger food. It is the dip that gives a simple snack some attitude.

It tastes especially good with crispy fries and bratwurst, where its heat wakes up the fatty flavors. It turns a simple currywurst into one for adults and adds depth to stirred sauces or stews. It also finds its place with scrambled eggs or in a wrap. If you like it smoky-mild, try the Awesome Steak Sauce; you can find more red temptation in our ketchup varieties.

A ketchup that has grown up

The Original Australian is the barbecue sauce brand of Australian chef Garry Sullivan, whose recipes have been in development since the 1980s.

The name is a tongue-in-cheek promise: this ketchup has left the kids' table. Garry, who opened his first restaurant in 1976 and collected awards for his sauces in the USA and Canada, gives it the seasoning of a chef, not a sugar factory. After all, a chef doesn't do things by halves, even when it comes to ketchup.

Its trademark remains the crocodile, which has stood for Australian casualness since the 1986 box-office hit. In 2015, his work earned him the rare "Black Hat" honorary title, but he has preferred to convince through the plate for over 25 years. You can find more from his kitchen among the barbecue sauces from The Original Australian.

Burger dip with mayonnaise and lime

For a quick burger dip, stir 50 ml of ketchup with a bit of mayonnaise and a squeeze of lime, and you have a spicy sauce with bite. It also works well as a base for a homemade barbecue sauce with a bit of brown sugar and smoked salt, or you can just go straight for the ready-made BBQ Sauce.

The 355 ml bottle will season many a grill night, and a dab on a cheese toast will make even adults grin. Once opened, it belongs in the fridge, where it keeps for a long time. It’s not for kids – for everyone else, it’s a minor revelation.