Homemade Ketchup

 If you’ve never had homemade ketchup it’s well worth the effort. I know the San Marzano Tomatoes (from italy) are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!

When speaking of Ketchup we are thinking Tomato Ketchup, But mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.

Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. 

Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!

Mad Coyote Joe

Ketchup

• 2 tablespoons olive oil

• 1 medium onion, chopped medium

• 1 clove garlic, minced

• 1 28-oz can San Marzano tomato puree 

• 1/2 cup packed dark brown sugar

• 1/4 cup cider vinegar

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon ground cloves

• 1/8 teaspoon allspice

• 1 teaspoon Chipotle chile 


Heat the oil in a medium saucepan over medium heat and cook the onion, stirring occasionally, until softened but not browned. Add in the garlic and stir until fragrant, about 30 seconds. Add all other ingredients and stir well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of, well… ketchup, 45 to 60 minutes. 








Puree in a blender until smooth. 








Work the ketchup through a wire strainer into a bowl using a rubber spatula.





Taste and adjust seasonings if necessary. Store in the refrigerator in a sealed container for up to a month.