For some reason, learning how to make ketchup makes people nervous. They go for years, eating the stuff from the supermarket, never knowing that making homemade ketchup is as easy as throwing a bunch of stuff in a blender and hitting the “on” button. Instead, they go for the sugar-laden ketchup they’ve been eating since they were a kid, complete with its high fructose corn syrup and weird preservatives.
Homemade ketchup is incredible. Like homemade mayonnaise, ketchup is so much better when you make it yourself, because you can make it taste however you like. Do you prefer it sweeter? That’s fine. Do you like it with a touch of spice? That’s great too. Do you want to try adding other favorite ingredients, experimenting with pungent spices such as cumin, dried red pepper, or curry powder? Well, I say go for it! When you learn how to make ketchup at home, the sky’s the limit.
When I say that making homemade ketchup is easy, I’m not kidding. The recipe below calls for cooked onions and garlic, but if you’re feeling saucy (heh) feel free to omit the cooking step and just toss them in the blender raw with the rest of your ingredients. The onion and garlic will taste much stronger that way, but if you enjoy those flavors, make it however you like!
Learning How to Make Ketchup
Spicy Sweet Homemade Ketchup Recipe
Yield: 5 cups
- 3 tablespoons extra virgin olive oil
- 4 shallots, diced
- 2 cloves of garlic, diced
- 1 15-ounce can of peaches
- 1 8-ounce can of pineapple chunks, drained
- 2 6-ounce cans of tomato paste
- ¼ cup apple cider vinegar
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- ¼ cup soy sauce or gluten free tamari
- ¼ teaspoon cayenne
- 3 tablespoons molasses
1. Add olive oil and shallots to a small saucepan while it is still cold. Heat the pan over a low flame and cook the shallots until they begin to caramelize and smell sweet, about 7 minutes, stirring occasionally to keep them from burning. Add garlic and cook for 1 more minute, stirring constantly. Remove from heat.
2. Drain canned peaches and reserve liquid. Add peach slices to a the carafe of a blender along with the pineapple, tomato paste, vinegar, pepper, chili flakes, tamari, cayenne, molasses, and 1/4 cup of the reserved peach juice. Top with cooked shallots and garlic, and pulse until completely smooth. Add more tamari if you prefer a saltier sauce, or more peach juice if you like it sweeter. Store in an airtight container. Can be stored for up to a week in the refrigerator.
If you like learning how to make ketchup, check out these other recipes:
- Curried Mayonnaise Recipe
- Pierre Herme’s Ketchup Macarons
- Turkey Salad Sandwiches with Cranberry Ketchup and Hot Chocolate Bisque
- Green Tomato Ketchup
Comments { Add a Comment }
I consider homemade ketchup more of a specialty condiment like bbq sauce – good for certain grilled preparations. But when I need something for my fries, this Pittsburgh girl MUST use the Heinz.
Damn you and your Pittsburgh contingent.
I was just about to say the same thing. The Pittsburgh in me needs a bottle of Heinz in the fridge. Or the world ends.
Hey there, it should last about week or two in the fridge, if kept in a sealed container.
Hmmm… some of those ingredients seem crazy. I *might* give it a try at some point, though. I printed out the recipe at least. That’s step 1.
I love homemade ketchup and the ingredients in yours sounds really good. Yum!
Peaches and pineapple with tamari? Who knew….I’m kinda partial to dry-farmed tomatoes ketchup myself but this recipe has me intrigued enough to give it a try.
Awesome!
Darling, would you post this to Punk Domestics! It’s delightful.
I love when you take a seemingly otherwise ordinary condiment and elevate it to gourmet, and it’s easy to make at the same time. Well-done Stephanie!
Peaches! Pineapple! Who would have thought. I’m amazed.
wondering about making this by hand (w/o blender that is) — any tips?
I agree: Printing out the recipe is a big step for me, too. I’m thinking, I’m thinking …
Really, peaches and pineapple in there? That’s cool. I’ve been meaning to start using tamarind in some things. I’m thinking this would be perfect. What do you think–a little tamarind zing in the ketchup?
How inventive. I’m sending this to all my ketchup-loving friends.
I’m a very big fan of ketchup — it’s one of my fave condiments. And peaches and pineapples in ketchup some yum.
And yet another one of your recipes I’ve bookmarked. Thanks, Steph. I am going to make this with the right meal.
Comments { Add a Comment }