Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Ingredients
- 4 whole cloves
- 1 bay leaf
- 1 stick cinnamon
- ¼ tsp. celery seeds
- ¼ tsp. chile flakes
- ¼ tsp. whole allspice
- 2 lb. tomatoes, roughly chopped
- 1½ tsp. kosher salt
- ½ cups white vinegar
- 5 tbsp. brown sugar
- 1 onion, chopped
- 1 anaheim chile, chopped
- 1 clove garlic
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Instructions
Step 1
Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.
Step 2
Remove spice bundle; puree sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.
Step 3
Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.
- Wrap cloves, bay leaf, cinnamon, celery seeds, chile flakes, and allspice in a layer of cheesecloth; tie into a bundle and put into a 4-qt. saucepan over medium-high heat along with tomatoes, salt, vinegar, sugar, onion, and anaheim chiles; smash and add the garlic. Cook, stirring, until onions and chiles are very soft, 40 minutes.
- Remove spice bundle; puree sauce in a blender until smooth. Strain sauce through a mesh strainer into a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until thickened, 30 minutes. Add more salt, sugar, or vinegar, if you like.
- Transfer ketchup to a glass jar. Set aside; let cool. Cover with a tight-fitting lid and refrigerate for up to 3 weeks.
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