Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup. Just don’t use it on steak. If you need ketchup to jazz up a steak, then you’re grilling it wrong.
Ingredients
- 6 lbs ripe tomatoes, chopped
- 1 small purple onion, peeled and chopped
- 2 tsp dried Italian parsley
- 1 1/2 cups malt vinegar
- 1/2 cup (plus 2 tablespoons) packed brown sugar
- 3/4 tsp salt
- dash of white pepper
- 1/2 tsp habanero powder (or more to taste)
- 1 stick cinnamon, halved
- 1/2 whole nutmeg, tapped carefully with a hammer to split
- 1/2 tsp mustard seeds
- 1 tsp fennel seeds
Servings:
Instructions
- Place the tomatoes, onion, and parsley in a 4 to 5 quart heavy pot. Bring the ingredients to a boil over high heat, reduce the heat to medium, and cook until the tomatoes are softened, about 20 to 25 minutes.
- Press the tomato mixture through a fine sieve, pressing hard on the solids with the back of a broad wooden spoon to release the puree. Return the puree to the pot and discard the solids.
- Add the vinegar, sugar, salt, white pepper, and the powdered habanero chile to the puree. Tie the remaining ingredients in several layers of cheesecloth, and add them to the pot. Bring the mixture to a boil over high heat, reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered. As it cooks, periodically remove the froth that rises and stir down the sides. When the mixture is very thick, remove the tied spices.
- Ladle the ketchup into a jar. Allow it to cool, and refrigerate. It keeps indefinitely.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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