Easy Homemade Spicy Ketchup

Natural, budget-friendly, spicy, very tasty. Making homemade ketchup from tomato paste is very simple. As a result, you will get an amazing sauce without harmful additives. It goes well with any meat dish, chicken dish, French fries, as a sauce for barbecue and homemade pizza.
cook time: 35 min
Hazel Farrow
Easy Homemade Spicy Ketchup

Nutrition Facts (per serving)

34
Calories
1g
Fat
11g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Garlic 1 clove
Salt to taste
Sugar (No slide) 1 tbsp
Water 300 ml
Bay leaf 1 pc
Tomato paste 200 g
Bulb onions 1 pc
Paprika 1 tsp
Carnation 2 pc
Allspice 1 pc

Recipe instructions

Step 1

Step 1
How to make homemade ketchup from tomato paste? Prepare the necessary ingredients. Choose high-quality tomato paste. The overall taste of the sauce will depend on it. Peel the onions and cut into large pieces. Also peel the garlic clove and grate it on a fine grater. Place everything into a blender bowl.

Step 2

Step 2
These ingredients now need to be crushed to the most homogeneous consistency, one might say puree. If desired, you can add chopped fresh herbs at this stage. I wonʼt add it just because I donʼt like the look of it in finished ketchup.

Step 3

Step 3
Place the tomato paste and onion-garlic puree into a suitable saucepan or saucepan with thick walls and fill with filtered water. Stir and place over medium heat. Onion, crushed into puree, during cooking will completely cease to be felt in the finished ketchup.

Step 4

Step 4
When the tomato mass boils, add salt and granulated sugar.

Step 5

Step 5
Add seasonings: bay leaf, allspice and cloves. Remember the number of peas you added, because at the end of cooking they will all have to be removed so that the spices do not get caught in the finished ketchup.

Step 6

Step 6
Next add paprika. I use a heaping teaspoon because I love it so much. You are guided by your taste. Paprika will give the finished ketchup a pleasant flavor. Mix all ingredients thoroughly and reduce heat to low. After boiling, the ketchup should cook for about half an hour. Stir the sauce occasionally to prevent it from burning.

Step 7

Step 7
As soon as the ketchup thickens enough and you are satisfied with its consistency, I advise you to try it to understand whether there is enough of it, or whether there is a need for additional salt, for example. If everything is satisfactory, remove it from the heat. Use a slotted spoon to remove all seasonings; they will no longer be needed. Homemade tomato paste ketchup is ready. Bon appetit!

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