I have made homemade ketchup before, it truly isn’t difficult, and after eating it, you will totally give up on Heinz! I wanted to spice things up a bit so I searched the internet for some recipes. I started with Joy the Baker’s Spicy Ketchup recipe and doctored it up a bit.
I didn’t have any allspice in my cabinet so I substituted cardamom. I added the full 1 tsp of red pepper flake that the recipe called for an added another 1/2 tsp, I increased the smoked paprika by 1/2 tsp, and added a 1/2 tsp of ground chipolte to the pot. It gave it a nice amount of heat to balance the sweetness of the tomatoes. Perfect condiment for a cheeseburger, hot off the grill, in the summer.
The ketchup will last for one month in the fridge so I have been adding it to all sorts of recipes. I think the next time I made the Crock Pot Baked Beans I will use this as my ketchup. Since I am allergic to shellfish, I haven’t tried making it into cocktail sauce but I think it would be divine with some added horseradish and Worcestershire sauce. Enjoy!