Homemade Ketchup

By • May 25, 2011 • 0 Comments

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Author Notes: Serve with cornmeal-fried frog legs (recipe also on food52).The Perennial Plate

Makes about a quart

  • A tiny bit of canola oil to cover pan
  • 1 tablespoon minced ginger
  • 1 medium onion, diced
  • 1 28-oz can tomato purée
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground mustard
  • pinch of ground clove
  • 1/4 teaspoon chili flakes (or more to taste)
  • 1/4 teaspoon cayenne (or more to taste)
  1. Saute the ginger and onion in canola oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.
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