Homemade Ketchup: 5 Simple Steps

There’s just something special about knowing exactly what goes into your food, right? For me, rediscovering the joy of cooking started with simple things, like finally mastering a decent loaf of bread after way too many solid bricks! It reminded me that creating something delicious from scratch is incredibly satisfying. That’s exactly the feeling I get making this homemade ketchup. It’s so simple, using ingredients you probably already have hiding in your pantry, and it’s got that perfect sweet and tangy flavor that just makes burgers and fries sing. Forget those complicated recipes; this is pure cooking joy in a jar, and trust me, you’ll want to try it! You can see more of our kitchen adventures over on Facebook too!

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Why You’ll Love This Homemade Ketchup Recipe

Seriously, give this homemade ketchup a try and you’ll see what I mean! It’s ridiculously easy, uses stuff you likely already have, and tastes SO much better than the store-bought stuff. Plus, it’s that perfect balance of sweet and tangy—just right for everything!

• Super Easy: You just simmer a few things together. Simple as that!
• Pantry Powerhouse: No weird ingredients needed here, just everyday staples.
• Perfect Flavor: It hits that sweet and tangy spot every single time.
• So Versatile: Burgers, fries, sandwiches, dips – it’s your new go-to sauce.
• Family Favorite: It’s a totally family-friendly condiment that everyone will love.

Gather Your Pantry Staples for Homemade Ketchup

Alright, let’s get our ingredients ready for this amazing homemade ketchup! You probably have most of this stuff already, which is why I love it so much. It’s all about using simple things you’ve got on hand to make something special. So, grab these from your pantry:

• 2 tablespoons olive oil (just enough to get things started!)
• 1 cup finely chopped yellow onion (makes it nice and sweet!)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 (6 ounce) can tomato paste (this is our ketchup base)
• 1/2 cup water (to help it simmer nicely)
• 1/2 cup apple cider vinegar (for that perfect tangy kick!)
• 1/2 cup granulated sugar (or if you’re skipping corn syrup, use honey or maple syrup – totally up to you!)
• 1 teaspoon salt (to bring out all those flavors)
• 1/2 teaspoon black pepper (freshly ground is best if you have it!)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• A tiny pinch of cayenne pepper (if you like a little warmth, totally optional!)

See? Nothing too crazy! Having everything ready makes the cooking process so much smoother, like a well-oiled machine… or a well-simmered sauce, I guess!

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Step-by-Step Guide to Making Your Homemade Ketchup

Okay, here’s where the magic really happens for our homemade ketchup! It’s a pretty straightforward process, but paying attention to a few little things makes all the difference. It’s like creating an easy simmer sauce—just a bit of patience and love!

Sautéing Aromatics for Your Homemade Ketchup

First things first, let’s get those onions softened up. Heat your olive oil in a medium saucepan over medium heat—not too high, we don’t want them to burn, just get nice and tender. Toss in that finely chopped onion and let it cook for about 5 to 7 minutes until it’s looking soft and translucent. Then, add in your minced garlic and let it cook for just another minute until you can really smell that wonderful garlic aroma. That’s our flavor base right there!

Simmering to Perfection: Achieving the Right Homemade Ketchup Consistency

Now for the simmer! Stir in your tomato paste, water, apple cider vinegar, sugar (or your honey/maple syrup!), salt, pepper, and those onion and garlic powders. Give it all a good stir to combine everything. Bring this lovely mixture to a gentle simmer, then turn the heat down low, pop the lid on, and let it cook for about 30 minutes. Stir it every now and then so nothing sticks. After that, take the lid off and let it keep simmering for another 15 to 20 minutes. You’re looking for it to get nice and thick. Remember, it’ll get even thicker as it cools, so don’t overdo it!

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Achieving a Smooth Homemade Ketchup Texture

Once it’s nice and thick, you’ll want to get it smooth. The easiest way is to carefully transfer the hot mixture to a blender. Go slow and maybe vent the lid a little, or use an immersion blender right in the pot if you have one. Blend until it’s super smooth and creamy. Be careful, hot liquids can be tricky, so give it space and be patient. This step really elevates your homemade ketchup from just sauce to *ketchup*!

Tips for the Perfect Vinegar Sugar Balance in Homemade Ketchup

Alright, this is where you really get to play chef with your homemade ketchup! Getting that sweet-tangy balance just right is key, and it’s super easy to tweak. While it’s simmering, especially towards the end, give it a little taste. Too tangy? Add a touch more sugar or honey. Not tangy enough? A tiny splash more apple cider vinegar will do the trick!

Seriously, go by your taste buds. What’s perfect for me might be a little different for you. This recipe is your starting point for the ultimate burger and fries sauce. Have fun with it!

Variations for Your Spice Blend Ketchup

You know, one of the best parts about making your own homemade ketchup is that you can totally play with the flavors! If you’re looking to jazz it up a bit, try adding a little mustard powder or some smoked paprika. They give it a really nice depth. And remember that pinch of cayenne we talked about? Definitely stir that in if you like a little warmth on your fries – it’s a secret weapon from our pumpkin spice mix collection, honestly!

Storing Your Homemade Ketchup: Refrigerator Ketchup and Beyond

So, you’ve made this amazing homemade ketchup, and now you’re wondering how to keep it fresh. That’s easy! Just pour it into an airtight container or a cute jar and pop it in the fridge. It should stay delicious for about 2 weeks. That’s how I usually keep my refrigerator ketchup on hand. But if you’re a real planner or just want to make a bigger batch to last even longer, you can totally look into small batch canning. Just be sure to follow proper canning techniques – it’s all about safety and keeping that yummy ketchup good for months!

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Frequently Asked Questions about Homemade Ketchup

Got questions about whipping up this amazing homemade ketchup? I get it! It’s always good to know the little details. Here are a few things folks often ask:

Can I use fresh tomatoes instead of paste for my homemade ketchup?

That’s a great question! While this recipe uses tomato paste for that super rich, concentrated base, you *could* try it with fresh tomatoes, but it’s a bit different. You’d need to cook down a lot more fresh tomatoes to get that same thickness and flavor intensity, and it’s a much longer process. For this recipe, sticking with the paste is definitely the easiest way to get that perfect pantry condiment feel!

How thick should my homemade ketchup be?

This is all about personal preference! When it’s simmering, you want it thick enough that it coats the back of a spoon nicely. Remember, it’s going to thicken up a lot more once it cools down in the fridge. So, if it seems a little thinner than you expect when it’s hot, don’t worry too much! It should still be pourable but not watery. You’re aiming for that lovely, smooth consistency that you can dollop without it running everywhere. It’s your burger and fries sauce, after all!

Can I make this homemade ketchup spicier?

Oh, absolutely! If you love a bit of heat, this is your chance. That pinch of cayenne pepper is just a starting point. You could add more cayenne, a little dash of hot sauce, or even some red pepper flakes during the simmering process. Just start small, stir it in, and taste a little bit as it cooks. That way, you can get it exactly how you like it. Making a spicy spice blend ketchup is so much fun!

What if I don’t have apple cider vinegar for my ketchup recipe?

No apple cider vinegar? No problem! White vinegar or distilled white vinegar works perfectly fine as well. It’ll give you that same tangy kick that’s essential for good ketchup. Some people even use red wine vinegar, but that might change the color a bit. Apple cider is my go-to because it has a slightly fruitier note, but almost any sturdy vinegar will do the trick for your homemade ketchup!

Estimated Nutritional Information for Homemade Ketchup

Just so you know exactly what you’re getting into with this amazing homemade ketchup, here’s a little breakdown of the nutritional stuff. Keep in mind these are estimates, and the exact numbers can wiggle around a bit depending on the brands you use and how you adjust things. But it gives you a good idea!

• Serving Size: 2 tablespoons
• Calories: 50
• Sugar: 10g
• Sodium: 200mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Share Your Homemade Ketchup Creations!

I absolutely LOVE hearing from you all! If you make this homemade ketchup, please let me know how it turned out. Drop a comment below, maybe give it a star rating—I’m so curious! Did you try any fun spice variations? I’d love to hear about it!

Homemade Ketchup

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A simple, sweet, and tangy homemade ketchup recipe made with pantry staples. Perfect for burgers, fries, and more.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 60 min
• Yield: About 1.5 cups 1x
• Category: Condiments
• Method: Stovetop Simmering
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 tablespoons olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar (or honey/maple syrup for no corn syrup option)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch of cayenne pepper (optional, for a little heat)

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Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in tomato paste, water, apple cider vinegar, sugar, salt, black pepper, onion powder, garlic powder, and cayenne pepper (if using).
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
5. Remove the lid and continue to simmer for another 15-20 minutes, or until the ketchup has thickened to your desired consistency. It will thicken more as it cools.
6. For a smoother ketchup, carefully transfer the mixture to a blender or use an immersion blender to puree until smooth.
7. Let the ketchup cool completely before storing.

Notes

• For a ketchup without corn syrup, use honey or maple syrup as the sweetener.
• Adjust the sugar and vinegar to achieve your preferred sweet and tangy balance.
• You can add other spices like mustard powder or paprika for different flavor profiles.
• Store homemade ketchup in an airtight container in the refrigerator for up to 2 weeks.
• For longer storage, you can can small batches using proper canning techniques.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 50
• Sugar: 10g
• Sodium: 200mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg