SPICY CONDIMENTS RECIPES

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SPICY KETCHUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spicy Ketchup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Total Time 02 hours 00 minutes

Prep Time 30 minutes

Cook Time 01 hours 30 minutes

Yield 1 cup.

Number Of Ingredients 12

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 chili sauce, optional

Steps:

  • 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 vinegar, paprika and, if desired, chili sauce; 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.

Nutrition Facts : Calories 46 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 9g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

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