Homemade Spicy Ketchup Recipe
This simple condiment can breathe new life into your favorite foods, such as fries, chicken nuggets, burgers and ribs. This spicy ketchup recipe is bold, tangy and sweet at the same time. It adds a twist to your favorite dishes, whether you're grilling, dipping, marinating, or even stirring it into sauces.
Servings 2 cups
Ingredients
- 3 pounds tomatoes
- 1 tablespoon olive oil
- ½ cup coarsely chopped yellow onion
- 2 cloves garlic minced
- 6 tablespoons light brown sugar
- 2 tablespoons fresh ginger peeled and minced
- ½ cup apple cider vinegar
- 1 ½ teaspoons sea salt
- ¾ teaspoon ground black pepper
- ¾ teaspoon cayenne powder
- ½ teaspoon mustard seeds or ground mustard
- ¼ teaspoon celery seeds
Instructions
- Wash and dice 3 pounds tomatoes.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add ½ cup coarsely chopped yellow onion and 2 cloves garlic and cook for a few minutes until browned (but not burned), stirring frequently.
- Remove from the heat and stir in the chopped tomatoes, 6 tablespoons light brown sugar, 2 tablespoons fresh ginger, ½ cup apple cider vinegar, 1 ½ teaspoons sea salt, ¾ teaspoon ground black pepper, ¾ teaspoon cayenne powder ½ teaspoon mustard seeds and ¼ teaspoon celery seeds.
- Return to the stove and cook on medium heat until it starts to boil.
- Reduce the heat to low and cook for about 20 minutes until the tomato is very soft, stirring occasionally.
- Using an immersion blender, puree the mix as smooth as you can get it. If you only have a regular blender, let the mixture cool down a little. I had issues with the blender jar due to adding very hot mixtures to it.
- Return to heat and cook over medium-low until reduced to desired thickness – about 1 hour, stirring occasionally (especially towards the end when there is little liquid left) to prevent scorching. The time depends a lot on the type of tomatoes used as some have more water content than others.
- Strain through a fine mesh sieve to remove tomato skins and store in sealed containers in the fridge.
- It keeps for up to 2 weeks.
Notes
The times given are estimates as the amount of liquid varies with different types of tomatoes.
Stir frequently, especially when reducing the liquid at the end. You don't want to scorch the ketchup. Lower the heat if necessary.
Draining: adjust the level of fluidness to your taste.
