This recipe is much simpler than the last one I tried. You just puree tomatoes, onion, jalapeno, garlic and brown sugar with cider vinegar and water, then add spices and cook it down. Now that’s my kind of ketchup...Or is it?
Makes 3 cups.
Step 1: Puree 1 28-oz can of tomatoes, 1 onion (peeled and quartered), 1/2 jalapeno (stemmed and seeded), 1 clove of garlic (peeled and smashed), and 2 tbsp dark brown sugar.
Step 2: Add 1/2 cup cider vinegar and 1 cup water and puree again.
Step 3: Pour the mixture into a saucepan. Add a pinch EACH of: cayenne, celery salt, ground mustard, ground allspice, ground cloves, ground ginger, and ground cinnamon. Cook over low for about 45 minutes. Season to taste with salt and pepper.
Step 4: Curse the second failed attempt at making ketchup!
OK, time for another Ketchup Postmortem: While the other recipe was a quantity fail, this recipe is a quality fail. The consistency is not smooth, nor is it all that ketchup-like. I would say, if you follow this recipe, you have to strain it (after pureeing and before you cook it down). Also, I would use 1/2 an onion MAX.
I’d be curious to know if anyone else has attempted to make their own ketchup, and if so, how the results turned out. In the meantime, I’ll refrain from any more ketchup posts until I succeed.
Note: It got a little smoother after recruiting some backup to help puree it even longer, but still. Not that great.
Ingredients (according to the recipe):
1 28-oz can of tomatoes (whole or pureed)
1 medium onion
1/2 jalapeno pepper
1 garlic clove
2 tbsp dark brown sugar
1/2 cup cider vinegar
1 cup water
Pinch each of: cayenne, celery salt, dry mustard, ground allspice, ground cloves, ground ginger, ground cinnamon
Salt and pepper
Recipe Source: Saveur
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