Spicy Ketchup Recipe
Spicy Ketchup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours + chilling

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 pounds tomatoes (about 11 medium), coarsely chopped
  • 1 cinnamon stick (3 inches)
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon whole allspice
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3/4 cup red wine vinegar
  • 1-1/2 teaspoons smoked paprika
  • 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened.
Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.
Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.
Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag.
Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week. Yield: 1 cup.
Originally published as Spicy Ketchup in Taste of Home June/July 2015

Nutritional Facts

1 tablespoon: 46 calories, 1g fat (0 saturated fat), 0 cholesterol, 152mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 pounds tomatoes (about 11 medium), coarsely chopped
  • 1 cinnamon stick (3 inches)
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon whole allspice
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3/4 cup red wine vinegar
  • 1-1/2 teaspoons smoked paprika
  • 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional
  1. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened.
  2. Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.
  3. Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.
  4. Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag.
  5. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week. Yield: 1 cup.
Originally published as Spicy Ketchup in Taste of Home June/July 2015

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MY REVIEW
rwippel User ID: 4262008 230743
Reviewed Aug. 5, 2015

"I never thought I could be so excited over ketchup! I have tomatoes over flowing from the garden, so I made this. The only thing I'm disappointed in, is that I didn't make a double batch. It's just that good!"

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