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Homemade Ketchup Recipe - How to Make Ketchup
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5 from 4 votes

Homemade Ketchup Recipe (+ Spicy Ketchup!)

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!
Prep Time10 mins
Cook Time50 mins
Course: Main Course, sauce
Cuisine: American
Keyword: bbq sauce, condiment, ketchup, spicy, tomatoes
Servings: 48 tablespoons
Calories: 14kcal

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.

Notes

Makes about 3 cups.
USING FRESH TOMATOES: Chop 2-1/2 pounds of fresh tomatoes and proceed with the recipe.
PRESERVING: Process in a hot water bath for 15 minutes and store in a cool, dry place.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg