Homemade spicy ketchup

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

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
3 g
Fat
0 g
Carb
30 g
  • Step 1/2

    • 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
    • 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.