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Making Your Own Ketchup Is Easier Than You Think
Once you customize an in-house ketchup recipe perfectly matched to your taste, you’ll never go back to the squeeze bottle
I couldn’t tell you what initially inspired me to make my own ketchup, but it was the first project I undertook in my Dutch oven. It felt appropriate, as I’ve always been a fan of house-made ketchups at restaurants despite many people’s professed belief that there is nothing better than Heinz. To me, though, this is like saying there’s no better tomato sauce than could be bought in a jar, no better salad dressing than what comes in a bottle. These items have their place in our lives, but why would you let that stop you from trying out something at home that can be satisfying and economical.
The beautiful thing about making your own ketchup is that it’s very adaptable to any spices that are around, and completely customizable to your taste. Spicy, acidic, sweet — all in the hands of the person who stirs the wooden spoon. Add more chili powder or even fresh chilies, amp up the vinegar, or go to a whole cup of brown sugar to make it on the sweeter side.
The only non-negotiables are onion, garlic, brown sugar, apple cider vinegar, tomato paste, and canned whole tomatoes. These spices are mere suggestions, as are the…
