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K.O. Tri-tip Sandwich


Prep Time 20 minutes

Cook Time 2 hours, 30 minutes

Total Time 2 hours, 50 minutes

Serves 8 people


  • TRI-TIP :
  • 2.5 lbs tritip
  • 1 cup K.O. Ketchup
  • 12 oz. lager (such as Sam Adams)
  • 1 thinly sliced sweet onion
  • 4 cloves garlic
  • 1 1/2 tsp. worcestershire sauce
  • 4 bay leaves
  • 2 Tbsp olive oil
  • salt and pepper to taste
  • 1 each red and orange peppers, sliced into 1/4 inch strips
  • 1 frescno chili, sliced and seeds removed
  • 1 medium sweet onion, sliced
  • 1 large heirloom tomato or 8 oz. can san marzano tomatoes, diced
  • 4 cloves garlic, quartered
  • 1 tsp. espeiette
  • 4 Tbsp olive oil
  • 1/2 cup water
  • salt and pepper to taste


Preheat oven to 325 degrees F.

  1. Heat a cast iron dutch oven pan.
  2. Season the tri-tip well with salt and pepper.
  3. Sear the meat very well on all sides.
  4. In a large bowl, mix the beer, K.O. Ketchup, Worcestershire sauce, and garlic.
  5. Add to the pot with the seared tiptip.

  1. Add sliced onions and bay leaves to the pot. Make sure most of the onions are on top of the meat when baking.
  2. Cover and bake for 1 and a half hours.
  3. Open the pot, flip the meat and redistribute onions.
  4. Bake an additional hour.

Make the peperonata:

  1. In a large saute pan heat the oil.
  2. Add the sliced onions, peppers and garlic and cook over medium heat until everything is soft, about 20-30 minutes.
  3. You may need to add the water a couple tablespoons at a time to keep it from drying out.
  4. Add the tomatoes and espelette and cook another 10 minutes until they have broken down and the peperonata is done.
  5. It should be slightly saucy and the vegetables should be soft.
  6. Season and keep warm.

  1. Remove the triptip from the oven, take the meat out and let cool/rest for 15 minutes.
  2. Remove the bay leaves from the sauce, transfer to a blender and blend until smooth.
  3. Adjust seasoning. It should be thick.
  4. Slice the tritip AGAINST the grain into thin slices, like you would a brisket or flank steak.
  5. Distribute the meat onto the rolls, top with the sauce and peperonata and serve warm.

Perfect for game day or sunday BBQs!

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Don’t Call it A Comeback: KO ketchup Tostada Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

What happened to the lost art of the tostada? Used to love them as a kid, but since then we’ve noticed underwhelming support of this tasty taco plate at gatherings and dinner parties, alike. Is it, perhaps, because people grew tired of the inconvenience of eating it (a taco is much easier to grasp by hand)? Or has the nacho (essentially a broken up tostada) simply become the dominate game day snack? Or, rather, have people simply become bored with the basic flavors?

Whatever be the drawbacks, we’re making moves to rejuvenate the tostada with a KO Ketchup kick. Remix the snack stand at your next game day and offer these mini tostadas. Easy to eat, packed with flavor, and a truly novel game day snack food.

KO Ketchup Tostada Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Serves 4 people


  • 12 small corn tortillas (or tostada shells)
  • 3/4 cup canola oil (if you are frying the tortillas)
  • 2 Tbsp olive oil
  • 1 lb ground beef, 15% fat (don't go lean here, it won't be as good!)
  • 1/2 onion, small dice
  • 1 poblano pepper, small dice
  • 2 cloves garlic, minced
  • 1 ear of corn, kernals cut off
  • 2 tsp. taco seasoning
  • 1/2 cup K.O. Ketchup
  • 4 Tbsp sour cream or greek yogurt
  • 1 lime
  • cilantro to garnish


  1. If you are making the tostada shells heat a wide heavy bottomed saute pan on medium heat.
  2. Add the oil and heat to 350 degrees F., about 3-4 minutes over med high heat.
  3. Test one tortilla by dipping the corner in to see if it begins to fry. If nothing happens your oil is not hot enough. If it begins to spit and bubble like crazy turn the heat down and wait a minute or two.
  4. Fry the tortillas in batches so that they cook evenly.
  5. Flip to crisp each side and don’t overcrowd the pan.
  6. Transfer the crispy shells to a paper towel lined sheet pan and season with salt.
  7. Repeat until you have 12 shells.

  1. In another heavy bottomed saute pan heat the olive oil.
  2. Saute the diced peppers and onion until soft but not browned.
  3. Add the garlic and saute another minute or so.
  4. Add the meat and break it up as it cooks with a wooden spoon or spatula until it is in very small pieces.
  5. Once it is cooked add the taco seasoning and KO.
  6. Cook another 5 minutes, add the corn and cook 5 more minutes.
  7. Test for seasoning.

  1. Use three shells per plate and top each with the seasoned meat.
  2. You can serve them stacked or like three open faced tostadas.
  3. Garnish with the sour cream, lime wedge and cilantro.

Enjoy right away!

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Bean and Cheese Dip Spiked with KO ketchup

Recipe by Erin Eastland
Photos by Amy Sheridan

No, you can’t go wrong with a bean and cheese dip… but you can go extraordinary. Next time you’ve got the guys on the couch awaiting some game time snacks, set a few bowls of this KO Ketchup infused Bean and Cheese Dip down and wait. At first they’ll be appreciative, sure, but the truth is, they’ve had it many a time before. The real treat comes when they scoop up a mouthful with one of your homemade chips and feel the kick when the dip hits their tongue. It’s a subtle but welcomed surprise.

And can you imagine their delight when it’s accompanied by a pile of KO Ketchup Chicken Wings!

KO Beans and Cheese Dip

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Serves 8 people


  • 2 cans pinto beans, drained
  • 1/2 serrano chili, small diced (seeds optional if you like spicy)
  • 1/2 cup onion, small dice
  • 2 cloves garlic, minced
  • 1/2 cup K.O. Ketchup
  • 2 Tbsp olive oil
  • 3 oz. each of sharp cheddar, monterey jack and velveeta cheese
  • 1/2 cup onion, small dice
  • 1/2 small jalepeno, small dice seeds removed
  • 1/2 small frenso chili, small dice seeds removed
  • 1/2 serrano pepper, small dice seeds removed
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 cup whole milk
  • 1 Tbsp chopped fresh cilantro
  • 1 small heirloom tomato, diced
  • 3 Tbsp sour cream
  • CHIPS :
  • 12 corn tortillas


Preheat oven to 375

  1. Arrange the tortillas on a sheet pan, do not overlap.
  2. Bake for 10-12 minutes until crispy.
  3. Season with salt and let cool.
  4. Break them into chip-sized pieces.

Make the beans

  1. While the chips are baking, heat a medium sauce pan.
  2. Add the olive oil, onions and peppers.
  3. Cook until soft but not browned.
  4. Add the garlic, cook another minute and add the beans and K.O. Ketchup.
  5. Cook about 10 minutes, stirring often.
  6. When beans are heated through and sauce has come to a boil use the back of a spoon to smash about ½ of the beans.
  7. This will thicken it up and create a refried beans texture.
  8. Pour the beans into the bottom of a glass serving dish such as a pie pan or square brownie pan.
  9. Keep warm.

Make the cheese sauce

  1. In a medium heavy bottomed saucepan heat the butter.
  2. Saute the onions, peppers and garlic until soft but not browned.
  3. Add the flour, cook about 2 minutes stirring continuously and whisk in the milk.
  4. Whisk often until the mixture comes to a boil and thickens.
  5. Add the cheese and stir with a spoon until melted. Stir in the sour cream, tomatoes and cilantro.
  6. Pour over the warm beans.

Serve with the baked tortilla chips.

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