Monday, February 24, 2014

Homemade Ketchup

I have a friend that loves ketchup. Like, the put-it-on-everything kind of love. For his birthday this year, I made some homemade ketchup with the guidance of skinnytaste. This recipe makes about 10 ounces of delicious, and slightly spicy ketchup. Making ketchup yourself allows you to decide on the flavor (more sweet, less sweet, more spicy, etc.) and allows you to control the ingredients (no high fructose corn syrup or "natural flavoring," whatever that means). In that case, enjoy your homemade ketchup!

Prep Time: 5 minutes
Cook Time: 20 minutes (+ cooling and canning)

Six-ounce can of tomato paste
1/4 cup of honey -- use agave to make it vegan
1/4 cup of white wine vinegar -- the original recipe called for 1/2 cup but that was much too strong
1/4 cup of water
One (1) teaspoon of sugar
One (1) teaspoon of sriracha
One (1) teaspoon of salt
1/4 teaspoon of onion powder
1/8 teaspoon of garlic powder
1/8 teaspoon of cayenne pepper

Mix all ingredients in a small saucepan.
Whisk until completely smooth.
Let simmer for 20 minutes.

Remove from heat and let cool. I placed my saucepan in the fridge to quicken the process.
You can either water-bath can the ketchup to make it last longer (directions here) or spoon it into a jar to use within the next three weeks.