Spicy Ketchup
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 pounds tomatoes (about 11 medium), coarsely chopped
- 1 cinnamon stick (3 inches)
- 3/4 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/4 teaspoon whole allspice
- 1/3 cup sugar
- 1 teaspoon salt
- 3/4 cup red wine vinegar
- 1-1/2 teaspoons smoked paprika
- 1-1/2 teaspoons Sriracha chili sauce, optional
Directions
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1In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened.
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2Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.
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3Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.
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4Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag.
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5Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
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