Homemade spicy ketchup

Based on 6 ratings

Difficulty

Easy 👌
65
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg tomatoes
125 g onions
chili pepper
1 tbsp vinegar
1 tsp Dijon mustard
80 g sugar
1 tsp ground ginger
2 drops Worcestershire sauce
4 drops Tabasco
Metric
Imperial

Utensils

  • bowl
  • cooking spoon
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
139
Protein
3g
Fat
0g
Carb
30g

Step 1/2

  • 1 kg tomatoes
  • 125 onions
  • 1 chili pepper
  • 1 tbsp vinegar
  • 1 tsp Dijon mustard
  • 80 sugar
  • 1 tsp ground ginger
  • 2 drops Worcestershire sauce
  • 4 drops Tabasco
  • bowl
  • cooking spoon
  • cutting board
  • knife
  • large pot

Wash and quarter tomatoes. Remove stems, roughly chop, and add to a bowl. Peel and finely dice onion and add to the bowl. Finely chop chili and add to a large pot along with the tomatoes and onion. Add vinegar, Dijon mustard, sugar, ground ginger, Worcestershire sauce, and Tabasco to the pot, mix well and let simmer over medium-high heat for approx. 45 min.

Step 2/2

Blend into a smooth paste using an immersion blender and strain through a fine sieve. Transfer ketchup to the pot again and bring to a boil. Let cool slightly, pour into a sterilized glass jar, seal tightly, and store for 3 – 6 months. Enjoy with crispy fries, on a delicious burger, serve it with charred steaks at your next grill party or even as a base for homemade barbecue sauce.