Homemade Ketchup

Homemade Ketchup

  • 1 tablespoon olive oil
  • 1/2 sweet yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 jalapeno, diced (seeds removed)
  • 2 cloves garlic, minced
  • 2 cans (14 ounces each) diced tomatoes
  • 2 heaping tablespoons tomato paste
  • 1/2 cup apple cider vinegar
  • juice of 1 small lemon
  • 1 tablespoon molasses
  • 1/2 cup pure maple syrup, honey or brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4-1/2 teaspoon cayenne pepper (optional)

Heat the olive oil over medium heat in a saucepan.  Add the onion, bell pepper and jalapeno, and cook for about 7 minutes, until softened.  Add the garlic and cook for another 2 minutes.  Scrape the sauteed vegetables and the remaining ingredients into a blender and puree until smooth.  Return to the saucepan, bring to a boil, then reduce to low heat to simmer for about an hour, tasting and adjusting the seasoning as needed.  Increase the cayenne pepper to make the ketchup as spicy as you like.  Cool and store in glass jars in the refrigerator.

Yields about 5 cups

Recipe from Curly Girl Kitchen