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Essentials: Spicy Ketchup

Source of Recipe


Taste of Home



List of Ingredients



• 1 Tbsp olive oil
  
• 1 medium onion, chopped
  
• 3 pounds tomatoes (about 11 medium), coarsely chopped
  
• 1 cinnamon stick (3 inches)
  
• ¾ tsp celery seed
  
•  ½ tsp mustard seed
  
• ¼ tsp whole allspice
  
• â…“ cup sugar
  
• 1 tsp salt
  
• ¾ cup red wine vinegar
  
• 1½ tsp smoked paprika
  
• 1½ tsp Sriracha chili sauce, optional
  






Instructions



1. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25 to 30 minutes or until tomatoes are softened.
   
   
2. Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1½ cups, about 10 minutes.
   
   
3. Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thickened.
   
   
4. Stir in remaining ingredients; bring to boil. Simmer, uncovered, 10 to 15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag.
   
   
5. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
   
   Makes 1 cup