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Puerto Rico recipePuerto Rican Mayo-Ketchup

Puerto Rico's pink dipping sauce of mayonnaise, ketchup and garlic, for tostones, fries, burgers and frituras.

By Wanda Oyola 5 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small bowl of pink mayo-ketchup sauce next to golden tostones.

In Puerto Rico, a little bowl of pink sauce sits next to almost everything fried: tostones, French fries, sorullitos, alcapurrias and bacalaítos, plus burgers and sandwiches. Mayo-ketchup is exactly what it sounds like, mayonnaise and ketchup, with a touch of garlic that makes it taste like the one from the kiosks by the beach.

With store-bought mayo, the Thermomix® TM7™ chops the garlic and mixes everything in about a minute. If you want to go all the way, make the mayonnaise from scratch in the same bowl, with a pasteurized egg and the oil trickled in through the lid, then add the ketchup. Either way, a squeeze of lime and a pinch of adobo are up to you.

Made in the Thermomix® TM7™

Puerto Rican Mayo-Ketchup

Makes: About 320 g (1 1/3 cups)

  • Prep5 min
  • Cook0 min
  • Total5 min
  • Serves10

Ingredients

Mayo-ketchup

To make the mayonnaise from scratch (instead of store-bought)

Instructions

  1. Place the garlic in the clean, dry mixing bowl and chop 3 sec/speed 7. Scrape down the sides with the spatula.
  2. Quick version: add the store-bought mayonnaise, ketchup, lime juice and adobo and mix 10 sec/speed 3. Scrape down the sides and mix 5 sec/speed 3 more, until it is evenly pink. Skip to step 5.
  3. From scratch: after step 1, add the egg, the 10 g of lime juice, the mustard and the salt and mix 5 sec/speed 4.
  4. With the measuring cup in place, mix 2 min/speed 4 and pour the oil slowly onto the lid, so it trickles into the bowl around the measuring cup. Add the ketchup, the adobo and the optional 5 g of lime juice and mix 10 sec/speed 3.
  5. Taste and adjust: more ketchup makes it pinker and sweeter, more lime makes it tangier. Transfer it to a bowl or a squeeze bottle and chill it 30 minutes if you have time, so the garlic flavor spreads through the sauce. Serve with tostones, fries, burgers or any fried snack.

Tips

  • Made with store-bought mayo, it keeps up to 1 week in the fridge in a closed jar; made with homemade mayonnaise, up to 4 days.
  • Want it spicy? Add a few drops of hot sauce or a pinch of cayenne with the ketchup. For more garlic flavor, use 2 cloves.
  • Try it on a tripleta, a jibarito or a classic cheeseburger, or as a dip for yuca fries and sorullitos.

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