This homemade spicy ketchup blends fresh tomatoes, smoky paprika, and warm spices for a bold twist on a classic condiment. Whether you use it for dipping fries, topping a burger, or adding to a sandwich, this ketchup delivers just the right balance of sweet, tangy, and spicy flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 pounds tomatoes (about 11 medium), coarsely chopped
- 1 cinnamon stick (3 inches)
- ¾ teaspoon celery seed
- ½ teaspoon mustard seed
- ¼ teaspoon whole allspice
- ⅓ cup sugar
- 1 teaspoon salt
- ¾ cup red wine vinegar
- 1½ teaspoons smoked paprika
- 1½ teaspoons Sriracha chili sauce (optional)
Instructions
- In a large saucepan, heat olive oil over medium-high heat. Add onion and cook until tender.
- Stir in tomatoes; cook uncovered over medium heat for 25–30 minutes or until softened.
- Press the mixture through a fine-mesh strainer, discarding the solids. Return the liquid to the pot and bring to a boil. Cook uncovered until reduced to about 1½ cups, around 10 minutes.
- Place cinnamon stick, celery seed, mustard seed, and allspice in a double layer of cheesecloth. Tie securely with string to form a spice bag and add to the tomatoes.
- Stir in sugar and salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes or until thickened.
- Stir in vinegar, smoked paprika, and Sriracha (if using). Bring to a boil again and simmer uncovered for 10–15 minutes, stirring occasionally, until it reaches your desired consistency.
- Discard the spice bag. Transfer ketchup to a covered container, let cool slightly, then refrigerate until cold. Store for up to 1 week.
Notes
For a spicier kick, add extra Sriracha or a pinch of cayenne pepper. You can also make a double batch and freeze portions for longer storage.
