This homemade ketchup recipe is easy to make with tomatoes and spicy, and so much better than store bought, plus I'll show you how to make a spicy version!
I am a sauce and condiment freak. If you've perused this web site, you'll probably pick up on that pretty quickly. I love cooking foods of all sorts, but when it comes to flavors, condiments are where it's at. A good condiment adds the final touch to many a great meal.
We're talking hot sauces, sauces, relish, pickles, as well as some of the most popular condiments we've known since we were kids - Mustard and Ketchup. I've been making homemade mustard for years, so it's time we made our own Homemade Ketchup to go along with it, right?
Of course I'm going to make a spicy ketchup as well, but you can very easily adjust that to your own preferred level.
Once you make your own ketchup at home, you'll never want to buy store bought ketchup again.
What is Ketchup?
Ketchup is the star of American condiments. At its core it is a seasoned and pureed tomato sauce with a somewhat thick consistency made for squeezing over burgers, sausages, hot dogs and sandwiches.
It's a versatile condiment and can be mixed with other ingredients to form new blends, like homemade bbq sauce. The pureed tomato sauce is typically flavored with vinegar, brown sugar, and a mixture of seasonings.
Why is it Called Ketchup?
The name "ketchup" is derived from the Chinese word, kê-tsiap, which is the name of a fermented fish sauce. It is likely that Vietnamese seafarers introduced this sauce to China.
The British discovered the sauce there and attempted to recreate this dark, fermented, flavorful sauce back home. Early failed attempts included ingredients like anchovies, walnuts and mushrooms, but eventually became the saucy condiment we know today when it was made with tomato.
Tomato ketchup is certainly popular in America and around the world. It's practically everywhere with mass market production, but like anything, it's so much better when you can make it at home and control the recipe.
So what do you think?
Let's talk about how to make homemade ketchup, shall we?
Ingredients Needed to Make Homemade Ketchup
- Onion. You can use onion powder.
- Peppers. Optional, for spicy ketchup. I enjoy a fairly mild jalapeno ketchup, but you can make habanero ketchup, ghost pepper ketchup, or as hot as you want.
- Garlic. Fresh garlic, though you can use garlic powder.
- Tomatoes. You can use fresh or canned tomatoes. Use the best quality for the best ketchup.
- Brown Sugar. Honey or maple syrup are interesting swaps, for a nice touch of sweetness.
- Vinegar. I use apple cider vinegar, though white vinegar is good, too.
- Tomato Paste. As a thickener and flavor builder.
- Worcestershire Sauce. This, along with the tomato and seasonings, gives ketchup its characteristic flavor.
- Seasonings. Chili Powder (or use cayenne powder for a spicier kick), ground mustard, ground cloves, allspice, black pepper, salt.
How to Make Homemade Ketchup
Cook the Peppers and Onions. First, heat the oil to medium heat in a medium sized pot and add the onion and peppers (if using). Cook them down about 5 minutes to soften them up.
Garlic. Add the garlic and cook for a minute, stirring a bit, until you can smell that gorgeous garlic.
Tomatoes and Remaining Ingredients. Add the tomatoes, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, chili powder, ground mustard, cloves, allspice, black pepper and salt to taste. Give it a nice stir.
NOTE: If you're using fresh tomatoes, chop about 2-1/2 pounds of fresh tomatoes, add them to the pot, and proceed with the recipe.
Simmer the Ketchup Ingredients. Bring to a boil, then reduce the heat and simmer for 45 minutes (or up to 1 hour/60 minutes) to let the flavors meld and develop.
Process Until Smooth. Puree the ketchup with an immersion blender, or transfer it to a blender or food processor and process it in batches until nice and smooth.
Strain the Ketchup to Thin. Strain the ketchup through a fine mesh strainer to give it a nice, smooth texture. Discard the remaining solids, or save them for another use.
You can swirl it into soups for added flavor, or dehydrate it to make a seasoning.
Store in airtight containers in the refrigerator and use as needed.
If you'd like to preserve the ketchup for longer term, process in a hot water bath for 15 minutes and store in a cool, dry place.
This recipe will make you about 3+ cups of homemade ketchup. Enjoy it however you'd like! Throw a ketchup party! Who's bringing the French fries? Such a great recipe.
Recipe Tips & Notes
- Straining. Store bought ketchup is very smooth and that is what most people are used to. You don't have to strain it if you don't want to. Enjoy it as it is if you'd like. However, if your resulting ketchup is too grainy for your liking, strain it through a fine meshed sieve again after the initial strain, until you achieve your preferred consistency.
- Thickness. If you're ketchup is too thick, thin it out easily with a bit of water. It will help it flow more easily from a squeeze bottle.
- Tomatoes. I have made homemade ketchup with both canned and fresh tomatoes. I love both versions. Fresh tomatoes are great when you can pick them straight from your garden. I have used sweet cherry tomatoes as well as San Marzano tomatoes and thick, steaky heirlooms. If using canned, choose a good quality brand you love. Canned tomatoes are great because they are usually picked and preserved at the peak of ripeness.
Spicy Ketchup Recipe
Make that ketchup spicy! I like my ketchup to have a KICK to it. Give me a spicy ketchup any day of the week. I've found a few spicy ketchup products in artisan shops, but not very often in grocery stores, so I make them at home myself.
Here are some ideas.
- Spicy Ketchup. Swirl in a tablespoon or more of spicy red pepper flakes and or a tablespoon of cayenne pepper or spicier chili powder when cooking.
- Jalapeno Ketchup. Incorporate jalapeno peppers at the beginning when cooking down the onion, like I did for this recipe.
- Habanero Ketchup. Instead of jalapenos, use habanero peppers, which are much hotter, for a very hot ketchup.
- Ghost Pepper Ketchup. Bring your spicy ketchup to a new level with the original superhot chili pepper, the ghost pepper.
- Gochujang. Try using gochujang (spicy Korean chili paste) in place of the tomato paste for a spicy variation.
Of course you can go even hotter by using a collection of superhot peppers! Go for it, my crazy chilihead friends! I know you want to! It's not just about the heat, but the ketchup taste.
How to Use Ketchup
I'm sure you have your favorite ways to enjoy ketchup! Try it with some of these recipes:
Storage
Homemade ketchup should be stored in the refrigerator in sealed containers or bottles. It will last 3-4 weeks or longer.
You can freeze homemade ketchup in freezer bags or containers, where it will last 6 months.
That's it, my friends! I hope you enjoy your homemade ketchup! Are you making a spicy version, like me? Or do you prefer a more traditional ketchup? Let's hear it!
Try Some of My Other Popular Condiments and Sauces
- Homemade Chili Sauce
- Ranchero Sauce
- Peri Peri Sauce
- Homemade Cocktail Sauce
- Pickled Jalapenos
- Hot Honey
- Homemade Buffalo Sauce
- Hawaiian Chili Pepper Water
- Homemade Sriracha
- How to Make Mustard
- Homemade Mumbo Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Ketchup Recipe (+ Spicy Ketchup!)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional for a spicy ketchup - or use a hotter pepper for a spicier ketchup!)
- 3 cloves garlic minced
- 1 28- oz can tomato diced tomatoes with juices, or use equivalent fresh chopped tomatoes
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon chili powder or use cayenne pepper, or both!
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon ground black pepper
- Salt to taste I use about 1/2 teaspoon
Instructions
- First, heat the oil in a medium sized pot and add the onion and peppers (if using). Cook them down about 5 minutes to soften them up.
- Add the garlic and cook for a minute, stirring a bit, until you can smell that gorgeous garlic.
- Add the diced tomatoes, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, chili powder, ground mustard, cloves, allspice, black pepper and salt to taste. Give it a nice stir.
- Bring to a boil, then reduce the heat and simmer for 45 minutes (or up to 1 hour/60 minutes) to let the flavors meld and develop.
- Puree the mixture with a stick blender, or transfer it to a blender or food processor and process it in batches until nice and smooth.
- Strain the ketchup through a fine mesh sieve to give it a nice, smooth texture. Discard the remaining solids.
- Store in airtight containers in the refrigerator and use as needed.
Video
Notes
PRESERVING: Process in a hot water bath for 15 minutes and store in a cool, dry place.
Nutrition Information
Note: This recipe was updated on 5/26/22 to include new information and video. It was originally published on 9/18/19.
Tim Collins says
I'll have to try you version. I always make my own at home and it's so much better. I always add honey for sweetness and Spanish Smoked Paprika that sends it out of the park! I never buy ketchup at the store anymore.
Mike Hultquist says
I hear you, Tim. You can easily do a sort of mix up of mine and yours, see how you like it. Enjoy.
Martijn says
Thanks for this recipe!
How long can it be stored when processed in hot water?
I like to make my sauce in bigger batches so friends can take a bottle when they like it, so a long shelf life when unopened would be nice (•‿•)
Mike Hultquist says
Martijn, this will last many months or longer on the shelf when properly processed in a water bath. Check the acidity first, though. Shoot for a pH of 3.5 or lower for home preserving. Add more vinegar if you need to. Enjoy!
Greg R says
Hey Mike,
Just made a batch of your homemade ketchup, two batches actually. A spicy one for me, with habanaros and mild one for the wife. I dont think we'll ever go back to the high fructose corn syrup store bought again. The only thing that could make this better is when we can use our own garden tomatoes, peppers and garlic.
This recipe is so easy to make!
Mike Hultquist says
Yes, so much better, isn't it? And I love how it can be updated as desired. Thanks for sharing, Greg. Glad you enjoyed it.
Greg R says
Hey Mike,
Just made a batch of your homemade ketchup, two batches actually. A spicy one for me and mild one for the wife. I dont think we'll ever go back to the high fructose syrup store bought again. The only thing that could make this better is when our garden tomatoes, peppers and garlic are ripe.
This recipe is so easy to make!
Mike Hultquist says
Thanks again, Greg! Yes, garden grown tomatoes are AWESOME for this!
Cathleen says
Great recipe! I followed the recipe and used about 1/2 a jalapeño - I’ll use more next time. Easy to make.
Mike Hultquist says
Thanks!!
Richard says
Excellent video and recipe for something that most of us take for granted. I liked the flexibility in this recipe (like most of yours...) to make it spicy or calm. Came out fantastic. No need to strain this stuff, the light-chunky version I came out with was perfect! Thanks Mike.
Mike Hultquist says
Thanks!! Glad you enjoyed it, Richard! I appreciate the comments. =)
Dave says
5 Stars! Great recipe! I clicked the "Leave A Review" button but nothing happened. So this is my review. I made the regular ketchup. Plan to make the spicy version using some of my fermented scotch bonnet peppers in the next day or so. Definitely much better than anything in the stores. And very easy to make. I will make it again and play around with some of the spices and amounts. Fun to make!!
Mike Hultquist says
Nice!! Glad you enjoyed it, Dave! I love to hear it.
Jérémie says
Great video, Mike! Homemade ketchup is the best and you have demonstrated it very well!
Mike Hultquist says
Thanks, Jérémie! I appreciate it! Great stuff!
Diane says
Making the spicy ketchup for the second time. This round will be using the Burning Bush Habaneros I grew. This recipe is a hit!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoy it! Nice.
Diane says
I made the spicy ketchup. I used canned crushed tomatoes and 2 small Armageddon peppers that I grew in my garden. I have no idea what an Armageddon pepper is.
I think it will be a hit.
Michael Hultquist - Chili Pepper Madness says
Nice. You'll get some heat there for sure! Enjoy!
Dean says
Hey Mike
Haven’t tried this recipe yet but it sounds amazing
How long does the sauce last for? I know you mentioned preserving amd hot water bathing for 15 mins, but I’m not sure how to go about doing that? Can you explain the preserving method or point me in the right direction
Cheers from the UK
Dean
Michael Hultquist - Chili Pepper Madness says
Dean, there is enough acidity to let it last several weeks in the refrigerator, covered, if not longer. It will lose freshness after a while, though. It's not made to last many, many months like store bought with all those preservatives. See my page on Canning Peppers (https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/) to get a better idea of how to do a water bath.
kasey jones says
Lol. For the cost of that and your time whataburger spicey at the dollar store kicks this to the curb. Sorry
Michael Hultquist - Chili Pepper Madness says
LOL, Kasey. I mean, you have to actually enjoy cooking to make things like this. Besides, doing it on your own means you can be a true chilihead and make it as spicy as you want (like ACTUALY ghost peppers! Wow!). I'm sure you you could do better than they can! Best!
Patrick says
Love this recipe and I’m not a ketchup fan generally. I’m looking at everything left after I’ve put it through the strainer and was wondering if you keep this to reuse as tomato paste or something similar. I’d love to find a use for this and am open to any ideas you have. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Patrick! Glad to hear it! You can save that pulp if you'd like for seasoning a soup or a stew. Another great use is to dehydrate it and grind it into a powder for seasoning. I do that all the time with my dehydrator. Enjoy!
b says
Loved the flavor of this Ketchup.
Used tomatoes from my garden,
cooked for 1 hour but couldn't get it
smooth even though I tried a sieve.
Michael Hultquist - Chili Pepper Madness says
Thanks, B. It's definitely difficult to get this homemade ketchup as smooth as the store bought stuff. They use big machines to churn everything down. You can always process it again with a very good food processor or blender, then run it through a sieve again. Glad you like the flavor. It's great with home grown tomatoes. Nice.
Gary Finch says
beautiful 'fatali' ketchup - just one pepper to 28oz tomatoes
Michael Hultquist - Chili Pepper Madness says
There you go! Awesome! Fatali peppers will give you some wonderful heat. I love it. Glad you are enjoying it.
Henri Boom says
Hi Mike,
What do you mean by: 1/4 teaspoon gloves. Is this grinded garlicpowder?
Greetings,
Henri, Rotterdam, Netherlands.
Michael Hultquist - Chili Pepper Madness says
Hi, Henri. Cloves are a spice made from the flower buds of an evergreen tree called the clove tree. It's a super unique spice. I suggest searching it out, but if you are unable to find it, try to use allspice. Nutmeg can work as well.