Smoky Red Hot Ketchup
Elevate your condiment game with this Smoky Red Hot Ketchup, a bold and flavorful homemade twist on a classic favorite! Infused with the deep, smoky notes of paprika and chipotle chili powder, this ketchup delivers a perfect balance of heat and sweetness, thanks to dark brown sugar and a touch of ground cayenne pepper. Apple cider vinegar adds a tangy kick, while garlic and onion powders create a robust, savory base. Perfect for slathering on burgers, dipping fries, or spicing up your favorite dishes, this easy-to-make ketchup is simmered to perfection for a deliciously thick and smooth texture. Ready in just 40 minutes and packed with zesty flavor, it’s a must-try for those who love a smoky, spicy upgrade to their condiments. Store it in the fridge for up to three weeks for bold flavor any time you need it!
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Recipe Information
Ingredients
- 14 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Apple cider vinegar
- 1 cup Dark brown sugar
- 1 tbsp Smoked paprika
- 1 tsp Chipotle chili powder
- 1 tsp Ground cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground mustard
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 0.5 cup Water
Instructions
Heat olive oil in a medium saucepan over medium heat until shimmering.
Add the tomato paste to the pan and cook for 2-3 minutes, stirring constantly, to develop a deeper flavor.
Stir in the crushed tomatoes, apple cider vinegar, brown sugar, smoked paprika, chipotle chili powder, cayenne pepper, garlic powder, onion powder, ground mustard, salt, black pepper, and water.
Mix well to combine all ingredients.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
Cook the ketchup for 25-30 minutes, stirring occasionally to prevent sticking, until the mixture thickens to your desired consistency.
Taste and adjust seasoning if needed, adding more salt, sugar, or spice to suit your preference.
Remove the saucepan from heat and let the ketchup cool slightly.
Blend the mixture using an immersion blender or transfer it to a blender to process until smooth.
Allow the ketchup to cool fully to room temperature before transferring it to an airtight container or jar.
Refrigerate the ketchup for at least 2 hours to allow the flavors to meld together. For best results, refrigerate overnight.
Serve as a condiment or dipping sauce. Store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 252.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
