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Author Notes: It is said that ketchup was the very first condiment, invented shortly after humanity first learned that flame-cooked meat, while delicious in and of itself, was lacking just a little something. I have read also that ketchup was the very first foodstuff to be made available in a tin can. Strangely, it is also said that it was this availability of canned ketchup that lead to the rift in North Carolina's barbecue aficionados as canned ketchup was introduced as an ingredient in the sauce (or "dip") used in the western part of the state. Volumetrically speaking, ketchup is still the most popular condiment. Oh, sure, they say that salsa has taken its place, but alas - they speak of dollars, not ounces.
Anyway, here at the ranch we often run short of one supply or another, which can be very inconvenient. It take an hour and a half to go to town, so we try to make do. We made our first batch of homemade ketchup about 20 years ago. While it wasn't perfect at first, we loved the fact that we could control the salt level as well as adjust the flavor more for the adult pallet. So if you are expecting this to taste like what you buy at the supermarket, move on to some "copy-cat" recipe instead. —WileyP
Makes about 30 ounces (enough to fit into an emptied and washed squeeze bottle from brand "h")
For the Ketchup
- 24 ounces low-salt tomato sauce
- 3 tablespoons cider or malt vinegar
- 1 tablespoon light (golden) brown sugar
- 1 tablespoon minced or pressed fresh garlic
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground mustard
- 3/8 teaspoon ground mace
- 3/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
For cocktail sauce, add:
- 6 tablespoons grated horseradish
- 1 tablespoon fresh lemon juice
- In a medium mixing bowl, whisk together all the ingredients. For the smoothest texture (recommended), blend with an immersion blender or in a blender or food processor until smooth. Store in the refrigerator. Keeps in a good, cold refrigerator for 4 weeks and more.
More Great Recipes: Condiments