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Makes
2 1/2 cups ketchup and/or cocktail sauce
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Ingredients
- For the ketchup
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1
onion, chopped
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1
red bell pepper, chopped
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2 tablespoons
canola oil
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4
garlic cloves, chopped
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1 tablespoon
tomato paste
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28 ounces
can whole tomatoes
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1/3 cup
brown sugar
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1/4 cup
cider vinegar
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1/2 teaspoon
Dijon mustard
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1/8 teaspoon
ground allspice
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1/8 teaspoon
ground cloves
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1/8 teaspoon
cayenne pepper
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1/8 teaspoon
cinnamon
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bay leaf
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1/2 teaspoon
Kosher salt
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1/4 teaspoon
black pepper
- For the cocktail sauce
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1 cup
homemade ketchup (from above)
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5 tablespoons
freshly ground horseradish
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2
dashes of Tabasco sauce, plus more to taste
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1/2 tablespoon
Worcestershire sauce
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1/2 tablespoon
lemon juice
Directions
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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.
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Let cool completely. Remove bay leaf, then transfer to a food processor and puree until smooth. Taste, adjust the seasoning.
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Transfer to an air tight container and store in the fridge for up to 4 weeks or in the freezer for longer.
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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.
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