Homemade Ketchup
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Molasse3 tbsps
Vegetable Oil2 cups
Onion (finely chopped)1 tbsp
Ginger (chopped peeled)4 cloves
Garlic (minced)2 tsps
Mustard Powder1 tsp
Ground Allspice1 tsp
Cayenne Pepper1 cup
Tomato Paste1 cup
Apple Cider VinegarDirections:
1
Heat the vegetable oil in a large pot or Dutch oven over medium heat
2
Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes
3
Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute
4
Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat
5
Puree the ketchup in batches in a blender until smooth; return to the pot
6
Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt
7
Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes
8
Remove the bay leaves and let the ketchup cool
9
Transfer to an airtight container and refrigerate up to 2 weeks
10
Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes
11
Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika
12
Stir in 1 cup homemade ketchup (above); simmer 2 minutes
13
Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary
14
Serve warm
15
Peach-Curry Ketchup Melt 1/2 tablespoon butter in a small saucepan over medium heat
16
Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute
17
Stir in 1 cup homemade ketchup (above); simmer 5 minutes
18
Transfer to a blender and add 2 tablespoons water; puree until smooth
19
Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife
20
Heat 1 teaspoon vegetable oil in a small saucepan over medium heat
21
Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes
22
Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary