Ah, ketchup. That simple, and yet oh so necessary condiment. Not only is it great on burgers and fries, it is also often used as a base for other sauces. So I decided I wanted to make my own. And you know what? There are about a gajillion recipes for ketchup, all of them different, and all of them sound fantastic. So being indecisive, I decided to pull bits from half a dozen or so different recipes, and this is what I came up with:
Ed’s Everything but the Kitchen Sink Spicy Ketchup:
- 28 oz can crushed tomatoes
- 5 oz can tomato paste
- 2/3 cup cider vinegar
- 1/3 cup white balsamic vinegar
- 1/2 cup water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tbsp garlic powder
- 1/2 tbsp salt
- 1/2 tbsp onion powder
- 1/2 tsp celery seed
- 1/2 tsp creole seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 tsp fresh ground pepper (or steak spice).
- 1/4 tsp ginger
- 1/4 tsp chipotle powder
Combine all ingredients but the vinegar in a saucepan, bring to a simmer and stir well. It will splatter, so be careful. Cover and simmer for about 20 minutes. Add the vinegar and stir thoroughly, simmer for another 10 minutes or so partly covered (to allow some evaporation, but prevent spattering). It should thinken up slightly, but it will thinken up more as it cools. Remove from heat and let cool to room temperature, then transfer to a container and refrigerate.
This recipe is a little less sweet than commercial ketchups, and has just a little simmer of heat. With my first batch I added the vinegar at the start, and lost some of the tartness, which is why I recommend adding it later. Of course, one could always just ad a little more.
This recipe has a lot in it. Like most of my recipes, there are no hard and fast rules – feel free to adjust, add, or eliminate as you like, based on your own tastes. Enjoy!