Roasted Jalapeño Ketchup is a homemade condiment recipe for burgers, hot dogs, fries, and onion rings. If you’ve never had a spicy ketchup, you’re in for a treat; everything you dip, dunk or slather in the stuff is about to get about a million times tastier.
You’ll wonder how you ever got along without spicy jalapeño ketchup
A few years back my husband and I discovered jalapeño ketchup, and we absolutely fell in love with the smokey flavor and how it woke up so many of our meals. But one day it seemed to disappear from the shelves and we were never able to find it again. I’ve finally gotten around to making my own version so we’ll never have to miss out on this unbelievably tasty ketchup. Just in time for summer bbqs ~ woot!
Just 2 ingredients is all it’s going to take to make this spicy ketchup
Because, while you could make your own homemade ketchup (been there, done that) there’s really no need to go to all that trouble for this recipe. Might as well use a good quality readymade ketchup because the star of this condiment is the jalapeño pepper.
4 ways to roast a jalapeño pepper
Why roast? Roasting brings out so much flavor, and a little bit of charring adds an extra dimension as well.
- Pop it on the grill
- Hold it over the open flame on your gas stove top. I use long tongs for this.
- Slide it under the broiler
- Use a cast iron skillet over high heat
Whatever method you choose, turn the peppers often until all sides are blackened. It won’t take long. Just slice off the stem ends and you’re ready to use. No need to peel them, the char is delicious.
How to tell if your jalapeños are hot
Jalapeños vary frustratingly in their heat levels. I get so disappointed if I’m expecting that pleasing burn and get a mild warmth instead. Here are a few ways to tell what you’ve got:
- Young smooth skinned peppers tend to be milder. Look for older peppers with skins that have actually started to wrinkle a little bit. Jalapeños get spicier with age.
- If your pepper is starting to turn red, it will be hotter.
- You can always slice off the stem end and touch your tongue to the pepper flesh, you’ll be able to tell if it’s hot.
- No matter how hot your pepper is, using the whole pepper, seeds and all, will give you more heat. Removing them will tone it down.
Want an even spicier ketchup?
Try using a Serrano pepper, they’re smaller and hotter than jalapeños, and they’re usually right next to them in the produce section. If you’re really adventurous, make a habanero version.
To me, it’s all about the condiments in grilling season, and this zippy ketchup is epic with so many things. I love to have it on hand when I make homemade French fries, or onion rings. And of course you need it for all your burgers, and hot dogs this summer.
- high speed blender or food processor
- 1 cup ketchup
- 1 to 2 jalapeño peppers (use 1 for less heat)
- Add the ketchup to a high speed blender or food processor.
- Roast the jalapeño peppers on the grill, on a grill pan, or over the open flame on your gas stove. You can also blacken them under the broiler. This will only take a minute or two for the pepper to get blackened. Remove the stem and slice the peppers into thick slices. Add to the blender, seeds and all. Note: you will not peel these peppers.
- Blend the ketchup and peppers in a blender or food processor until smooth. Add more ketchup if it's too thick. One pepper will make a mild ketchup, I used two. If you use two peppers you will probably want to add more ketchup to thin it.
- Keep refrigerated and use within a few weeks.