Molonay ketchup had its origins when a farmer friend offered a bumper crop of tomatoes, peppers and onions to Los Angeles chef Nick Coe. He decided to make a batch of old-fashioned ketchup using an old family recipe. In those days ketchup was less sweet, more savory and complex with exotic spices. Instead of being reserved for French fries and hamburgers it complements a wide range of meat, fish and poultry with its curiously addictive flavor and mysterious aromatic overtones.