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Spicy Homemade Ketchup

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"I couldn't have a condiment chapter without ketchup. This one is killer."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ 1 cup chopped red onion
â—¦ 1 tablespoon minced fresh ginger
â—¦ 2 teaspoons minced garlic
â—¦ 1 teaspoon crushed red pepper
â—¦ 1 ¾ teaspoons kosher salt
â—¦ ½ teaspoon ground mustard
â—¦ ¼ teaspoon ground mace
â—¦ â…› teaspoon ground allspice
â—¦ â…› teaspoon ground cloves
â—¦ ¼ cup cider vinegar
â—¦ ¼ cup packed light brown sugar
â—¦ ¼ cup raisins
â—¦ One 28-ounce can whole tomatoes, with juices, crushed with your hands
â—¦ ¼ cup water
â—¦ 1 tablespoon malt vinegar
â—¦ 1 teaspoon balsamic vinegar


Recipe

Heat a medium saucepan over medium-high heat. When it is hot, add the vegetable oil, onion, ginger, garlic, and crushed red pepper. Cook until the vegetables have softened, 4 to 5 minutes.

Add the salt, mustard, mace, allspice, and cloves, and cook, stirring, until fragrant, 1 to 2 minutes. Add the vinegar, brown sugar, and raisins, and cook until the vinegar has thickened, about 2 minutes. Add the tomatoes, their juices, and the water, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture has thickened and the flavors have come together, 25 to 30 minutes.

Remove the pan from the heat and allow to cool briefly. Transfer the mixture to a blender and process until it is very smooth. Add the malt vinegar and balsamic vinegar, and stir to combine. Serve at room temperature or slightly chilled. Store the ketchup, covered, in a nonreactive container in the refrigerator for up to 3 weeks.

Makes 2 ½ cups