After deliberation over my personal objections to anyone with the name, “Gaby” who includes that AND the word “sassy” in the name of their blog, I finally decided to post about this recipe for home made spicy tomato ketchup. I feel really tempted to make it, but the hesitation for me is that I don’t eat ketchup… plus it takes approximately 1 hour to prepare. I do like the idea of having fresh made ketchup as an alternative to that nasty store bought stuff that can sit for a year in the fridge. Maybe I’ll make some and give it away… or, maybe I’ll post this and never think about it again. That’s probably going to be the outcome.

Homemade Spicy Ketchup
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Serves: 16
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 28-oz can tomato purée
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1/4 tsp allspice
  • 2 tsp red pepper flakes
  • 1/2 tsp cayenne pepper
  1. Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup.
  2. Using an immersion blender, food processor or blender, puree the mixture until smooth.
  3. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.

via: whatsgabycooking


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