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Homemade Ketchup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1/2 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 Tablespoon Ancho Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg, grated
  • 1/4 Cup Tomato Paste
  • 14.5 oz can Diced Tomatoes
  • 2 Tablespoons Brown Sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 2 teaspoons Worcestershire Sauce

Instructions
 

  • Over medium heat, add a little butter or oil to a pan and sauté Onion until tender and starts to get translucent, about 7-8 minutes. While onion is cooking, you can measure out all the spices you'll be adding in step 3!
  • Add in Garlic, and cook another couple of minutes. Stir often to keep the small pieces of garlic from burning.
  • Add Ancho Chili Powder, Garlic Powder, Cinnamon, and Nutmeg, and cook for 1 more minute.
  • Take a second to appreciate the aroma of the spices hitting the hot pan and think about how good life is. Keep stirring every few seconds.
  • Add Tomato Paste, cook one more minute.
  • Add in Diced Tomatoes, Brown Sugar, Apple Cider Vinegar, and Worcestershire. Turn heat down to medium-low and let simmer for about 20 minutes.
  • Take off the heat and give it some time to cool. Purée until smooth (if you want to leave some chunks that's fine too) in a blender or food processor. If you do this while the mixture is still hot, the steam may burn you!
  • Taste and add salt and pepper if necessary. Great warm, fine cold too.