Ketchup is a complex and venerable old sauce with a ton of fascinating ingredients — no one is quite sure where it originated, but everybody agrees it’s an absolute necessity in the kitchen. Make it yourself for a real treat!
This is just so much fun. It’s a bit like a witch’s brew…a little of this, a little of that. I do admit, though, I got somewhat carried away. I added some molasses. Then I added some rum. A pinch of allspice, a dash of cardamom. A jalapeno. But I didn’t make all this up, ketchup is a venerable old sauce, and before you start waving your flag and claiming that good old American ketchup can’t have all that crazy stuff in it, let me remind you that ketchup dates back to 17th century China and Malaysia. And back then it was made with pickled fish.
Don’t judge. Just slather some on that burger and then get back to me.
- 1 onion, peeled and quartered
- 1 jalapeno pepper, rough chopped
- 1 clove garlic, peeled and smashed
- 2 Tbsp brown sugar
- 28 oz canned San Marzano tomatoes
- 1/3 cup sherry vinegar
- 1/3 cup water
- 1 Tbsp molasses
- 3 Tbsp dark rum
- 1 tsp salt
- 1 tsp mustard powder
- 1 pinch cayenne pepper
- 1 cinnamon stick, one inch of 1 stick
- 1 pinch cardamom
- 1 pinch allspice
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 pinch grated nutmeg
- 1 pinch white pepper
- 1 pinch paprika
- 1 pinch celery seed
- Put the onion, jalapeno, garlic and sugar in a blender or food processor and process until minced. Add the tomatoes and process for at least a minute, until the mixture is completely smooth.
- Add the vinegar and water and pulse to combine.
- Transfer the mixture to a heavy bottomed pot and bring to a boil over high heat. Turn down the heat to a simmer. Add in the rest of the ingredients.
- Simmer the sauce, uncovered, for 60-75 minutes. You don't have to hover over it, just stir occasionally. But like all good tomato sauces, it does have a tendency to splatter, so I used a splatter screen.
- When the sauce is thick enough for you, taste to check the seasonings, and pour it into clean jars. Let it cool before refrigerating. It should keep at least a month in the fridge.
Questions and Reviews
I just made your ketchup without the heat and it is really very good. I am sharing it with my daughter as she will not be making ketchup soon.
Oh that’s good to know Charlotte, thanks!
I was wondering if I could put this into jars and can it? This would make wonderful gifts!
I have to say that I’m not sure this recipe can be canned. I don’t know enough about canning tomatoes to say. Here is an instrucables article on how to make and can ketchup — http://www.instructables.com/id/How-to-Make-Homemade-Ketchup-and-Can-it/?ALLSTEPS
I would love a recipe for Ketchup without tomato, as I am allergic to tomato. Do you have one?
second post today that Ive read on homemade ketchup..I LOVE condiments of all kinds, especially ketchup! I love that you added molasses and rum…oh boy!
What a treat! Your recipients must have been delighted.
I’ve made the Saveur version before as well and it rocked. I usually tweak it a bit, but never quite so much as your version. I love how versatile sauces and condiments can be!
It’s funny because aside from the kick from the jalapeno, it pretty much tasted like ketchup, (only better 😉
I’ve been on a crazy sauce-y/condiment binge lately, but this is so easy, I think you’ll have a blast making it—Happy Memorial Day!
I’m in! I have to make my own ketchup! Pinned.