Ketchup is the condiment of Summer! We use it to top hamburgers and hot dogs, french fries and corn dogs. I’d never even thought about making ketchup from scratch before but, after trying a smoky chipotle ketchup at Twisted Root, I became inspired to try it! I loved the thought of playing with flavors to make my own ketchup.
When I started researching ketchup-making recipes I discovered that there are lots of different methods, ranging from recipes that start with fresh tomatoes, to recipes that require no cooking at all. I settled for an in-between method that’s quick and simple, yet tastes fresh and flavorful! Another good reason to make homemade ketchup? No preservatives, no high fructose corn syrup.
This recipe makes about a cup of ketchup. We don’t consume that much ketchup so it’s perfect for the two of us, but I would definitely suggest at least doubling this recipe if you’re planning to serve more than a few people.
Smoked Chipotle Ketchup
- 6 oz tomato paste
- 2 chipotle peppers (canned in adobe sauce)
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/8-1/4 cup brown sugar
- 1/2 tsp cumin
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp garlic clove (finely chopped)
- 1/4 tsp liquid smoke
Using two chipotle peppers will add a medium amount of heat to your ketchup (try using one pepper for a milder ketchup).
Place all ingredients into a small saucepan. Simmer over medium/low heat for 5-10 minutes. Remove from heat and let ketchup mixture cool. Then pour into a blender and blend until smooth.
Ketchup will last up to a month in the fridge, if you let it stick around for that long!