Homemade Ketchup And Cocktail Sauce

By Vicky | Things I Made Today
December 2, 2014
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Makes: 2 1/2 cups ketchup and/or cocktail sauce

For the ketchup

  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons canola oil
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 28 ounces can whole tomatoes
  • 1/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • bay leaf
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

For the cocktail sauce

  • 1 cup homemade ketchup (from above)
  • 5 tablespoons freshly ground horseradish
  • 2 dashes of Tabasco sauce, plus more to taste
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  1. Heat canola oil in a large pot over medium heat. Sauté onion and red bell pepper for 6-8 minutes, until soft and starting to brown. Add garlic and tomato paste, and stir until the paste darkens a bit, about 2 minutes. Stir in canned tomatoes, brown sugar, cider vinegar, Dijon mustard, ground allspice, ground cloves, cayenne, cinnamon, bay leaf, salt and pepper. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, for about 50 minutes. Ketchup should be a nice dark red and thick.
  2. Let cool completely. Remove bay leaf, then transfer to a food processor and puree until smooth. Taste, adjust the seasoning.
  3. Transfer to an air tight container and store in the fridge for up to 4 weeks or in the freezer for longer.
  4. The above recipe yields 2½ cups of ketchup, so scale up the remaining ingredients if you plan to turn it all into cocktail sauce. In a small bowl, combine all ingredients and mix well.

More Great Recipes: