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A small spoon being used to raise a spoonful of easy homemade ketchup from a small glass jar filled with the same.

Easy Homemade Ketchup

Course: Condiment
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Chill time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12
Calories: 102kcal
Author: Kris Longwell
This easy homemade ketchup recipe uses simple pantry ingredients to create a fresh, tangy, and naturally sweet condiment that's perfect for enhancing burgers, fries, and more. Quick to make and customizable to your taste, it’s a delicious alternative to store-bought ketchup. You'll never want to purchase the bottle variety again!
Print Recipe

Equipment

  • 1 Blender or food processor, or immersion blender
  • 1 large, deep skillet

Ingredients

  • 1 28 oz can tomato purée
  • ½ large onion quartered
  • ½ jalapeño fresh, seeded, and roughly chopped
  • ¼ cup tomato paste
  • 2 tablespoon light brown sugar
  • ⅓ cup apple cider vinegar
  • 1 cup water
  • Pinch cayenne pepper
  • Pinch celery salt
  • Pinch dry mustard
  • Pinch ground allspice
  • Pinch ground ginger
  • Pinch ground cinnamon
  • ¾ teaspoon Kosher
  • ½ teaspoon black pepper ground

Instructions

  • Place the tomato purée, onion, jalapeño, tomato paste, and brown sugar into a blender or food processor and pulse until blended. Add the vinegar and water and purée until smooth.
    1 28 oz can tomato purée, ½ large onion, ½ jalapeño, ¼ cup tomato paste, 2 tablespoon light brown sugar
  • Transfer to a large skillet and add a pinch each of the cayenne, celery salt, mustard, allspice, ginger, and cinnamon. Cook over low heat, stirring every now and then, for 45 minutes, or until thickened.
    ⅓ cup apple cider vinegar, 1 cup water
  • Season with salt and pepper (taste, and add more salt, if desired). Let cool and then transfer to jars with a lid. Chill in the refrigerator for at least 1 hour and up to 1 month.
    Pinch cayenne pepper, Pinch celery salt, Pinch dry mustard, Pinch ground allspice, Pinch ground ginger, Pinch ground cinnamon, ¾ teaspoon Kosher, ½ teaspoon black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Go easy when adding the spices. The flavors meld as the ketchup chills in the fridge. Serve either chilled or at room temperature.
The ketchup will keep in an air-tight jar or container in the fridge for up to 1 month. 

Nutrition

Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 158mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg