Spicy Homemade Ketchup Recipes

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SPICY KETCHUP



Spicy Ketchup image

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I'm home again. -Karen Naihe, Kamuela, Hawaii

Provided by Taste of Home

Time 2h

Yield 1 cup.

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped
3 pounds tomatoes (about 11 medium), coarsely chopped
1 cinnamon stick (3 inches)
3/4 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon whole allspice
1/3 cup sugar
1 teaspoon salt
3/4 cup red wine vinegar
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons Sriracha chili sauce, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

Nutrition Facts : Calories 46 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY KETCHUP



Spicy Ketchup image

Spicy Ketchup is a sauce that kicks up a classic and favorite. Serve with fries, on a burger or hot dog or anything else that needs some zing!

Provided by Jessica Formicola

Categories     Condiment

Time 2m

Number Of Ingredients 3

1/2 cup ketchup
1 teaspoon hot sauce
1/2 teaspoon chile powder

Steps:

  • Combine all ingredients in a bowl and stir well.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 137 kcal, Carbohydrate 32 g, Protein 1 g, Sodium 1210 mg, Sugar 26 g, ServingSize 1 serving

HOMEMADE KETCHUP



Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

  • Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  • Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  • Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  • Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  • Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

SPICY KETCHUP



Spicy Ketchup image

Provided by Marcus Samuelsson

Categories     condiment

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 11

2 red bell peppers
2 poblano peppers
2 tablespoons olive oil
1 cup ketchup
1/4 cup Dijon mustard
2 teaspoons horseradish
2 teaspoons smoked paprika
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
8 drops hot sauce, such as Tabasco

Steps:

  • Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  • Puree the peppers and ketchup in a blender until smooth.
  • Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  • Keep in an airtight container in the refrigerator for up to 2 weeks.

SPICY JALAPENO KETCHUP



Spicy Jalapeno Ketchup image

A spicy Jalapeno flavored homemade ketchup that is just so easy and so delicious. This recipe actually tastes just like ketchup. It's super easy and so dang delicious. Once you've made your first batch, you will NEVER want to buy store bought again. You're going to be very proud of yourself too.

Provided by Ryda Mae

Categories     Low Protein

Time 50m

Yield 3 cups

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons sliced pickled jalapeno peppers, rings (like nacho peppers)
1/4 teaspoon pre-minced garlic or 1 garlic clove
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smoked paprika
1 pinch ground cloves
1/4 teaspoon ground allspice
2 teaspoons crushed red pepper flakes
2 (14 1/2 ounce) cans diced tomatoes
1/2 cup brown sugar
1/4 cup apple cider vinegar

Steps:

  • Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
  • Add your garlic and cook for about 1more minute, stirring all the way through.
  • Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
  • Add remaining ingredients and stir to combine all.
  • Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
  • Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
  • I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
  • At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!

HOMEMADE SPICY KETCHUP



Homemade Spicy Ketchup image

This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 18

1 (28-ounce) can plum tomatoes
1 1/2 teaspoons olive oil
1 small onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 medium clove garlic, minced
3 tablespoons packed dark-brown sugar
4 whole cloves
1/4 teaspoon ground mace
1/2 teaspoon whole cardamom seeds
1/2 teaspoon whole black peppercorns
2 whole star anise
1 dried bay leaf
1 small cinnamon stick
1 tablespoon dry mustard
1 1/2 tablespoons cider vinegar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons freshly squeezed lime juice
1/2 teaspoon salt

Steps:

  • Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
  • Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
  • Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
  • Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
  • Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.

SPICY HOMEMADE KETCHUP



Spicy Homemade Ketchup image

A more complex version of ketchup that will make your kitchen smell great and has a bit of a kick. I made this when I had some extra tomato juice and wanted to figure out a way to use it. I'm sure you could substitute different peppers depending on what is on hand but the shishito and roasted Anaheim added a wonderful flavor. Adjust chilies to your heat preference. These amounts make it spicy but not hot. I used the celery heart with two stalks because that is what was left.

Provided by Victory Garden

Time 2h50m

Yield 50

Number Of Ingredients 14

1 Anaheim chile pepper
6 cups tomato juice, or more to taste
5 peppers shishito peppers
2 medium jalapeno peppers
4 peppers serrano peppers
1 large yellow onion, chopped
3 stalks celery, with leaves, chopped
1 ½ cups apple cider vinegar
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground cinnamon
1 teaspoon salt, or more to taste
½ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Anaheim pepper onto the prepared baking sheet.
  • Cook, turning occasionally, under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes. Remove and discard skin.
  • Heat tomato sauce in a pot until simmering.
  • Meanwhile, remove seeds from Anaheim pepper, shishito peppers, and jalapeno peppers. Chop and place in a bowl. Chop serrano peppers, leaving seeds, and add to the bowl.
  • Add peppers to the simmering tomato juice, along with onion and celery. Simmer for 1 hour.
  • Add apple cider vinegar, brown sugar, mustard, cinnamon, salt, cloves, allspice, and salt. Simmer for 1 more hour, or until desired thickness. Puree ketchup with an immersion blender until smooth.
  • Pour into sterilized jars or squeeze bottles.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 129.1 mg, Sugar 5.8 g

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