Ketchup by Chef B
This homemade ketchup by Chef B is bold, tangy, and spiced with freshly toasted aromatics for depth of flavor. Unlike store-bought varieties, it’s naturally rich, slightly smoky, and can be tailored to your sweetness preference. Perfect for dipping, spreading, or elevating everyday dishes.
$7–$10 depending on spices and tomato paste quality
Equipment
- Small Skillet – For toasting spices.
- Spice Grinder or Mortar & Pestle: – To grind toasted spices.
- Medium Saucepan: – For simmering ketchup.
- Whisk or Wooden Spoon – For mixing.
- Measuring Cups & Spoons – For accuracy.
Ingredients
Toast the following until fragrant, then grind:
- 1 tbsp celery seed
- 4 whole cloves
- 1 tsp whole allspice
- ½ tsp coriander
- 1 tsp mustard seeds
- 1 tbsp white peppercorns
- 1 tbsp black peppercorns
Add to:
- 2 cups cider vinegar
- 2 cups water
- 18 oz tomato paste
- ½ tbsp kosher salt
- 2 tbsps paprika
- ½ tbsp granulated garlic
- ½ tbsp granulated onion
- ½ cup splenda
- 1 tbsp Worcestershire sauce
Instructions
- Bring to a boil.
- Finish with 1½ cups additional water.
Notes
Customizations:
- Sweeter: Use brown sugar instead of Splenda for a richer taste.
- Smoky Flavor: Add ½ tsp smoked paprika or a splash of liquid smoke.
- Spicy Kick: Mix in ½ tsp cayenne or chili powder.
Storage Tips:
- Store in sterilized glass jars or bottles in the refrigerator for up to 3 weeks.
- For longer storage, freeze in airtight containers for up to 3 months.
Serving Tips:
- Use as a classic dip for fries and burgers.
- Spread on sandwiches, wraps, or grilled cheese.
- Stir into BBQ sauces, marinades, or meatloaf glaze.
Cooking Tips:
- Toast spices until just fragrant—avoid burning.
- Whisk often while simmering to prevent sticking.
Nutrition
Calories: 265kcalCarbohydrates: 58gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1955mgPotassium: 1597mgFiber: 9gSugar: 37gVitamin A: 3694IUVitamin C: 30mgCalcium: 136mgIron: 7mg
Tried this recipe?Let us know how it was!
