Spicy Ketchup


Spicy Ketchup


1 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
¼ cup light brown sugar
½ Tsp. smoked paprika
¼ Tsp. ground allspice
¼ Tsp. ground cloves
⅓ cup distilled white vinegar
1 fresh medium hot red chilli, deseeded and finely sliced
1 Tbsp. tomato paste
Two 8-ounce cans chopped tomatoes
2 Tsp. crushed mixed pepper corns
salt to taste


Heat the oil in a medium saucepan, over medium heat and sauté the onions for about 6 to 8 minutes until they are transparent and begin to brown. Add the garlic and sliced chilli and cook for another minute then add the tomato paste, salt, pepper, and the remaining spices to the pan. Stir for a minute until the tomato paste is evenly distributed, and the spices are fragrant. Add brown sugar, vinegar, and tins of tomatoes. Stir well to combine.

Leave to simmer over low heat for about 45 minutes stirring occasionally.

Remove pan from heat, and use an immersion blender to blend to the chunky ketchup smooth. Strain ketchup through a fine mesh strainer into a clean bowl to remove any seeds or peppercorns.

Adjust seasoning as necessary then store ketchup in glass bottles or jars in the fridge. This ketchup will last for up to 1 month in the fridge.

Products Used

MasterClass Ceramic Non-Stick Induction Ready 18cm Saucepan
KitchenCraft Beech Wood Slotted Spatula
MasterClass Quarry Marble Mortar and Pestle
KitchenCraft Stainless Steel Drum Sieve
Home Made Glass 450ml Bottle