Rating: 2.87 stars
46 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 4
  • 46 Ratings

Ketchup made at home bursts with flavor. This version, spiked with hot chile and citrus, elevates familiar french fries to new heights.

Martha Stewart Living, June 2005

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Recipe Summary test

Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.

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  • Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.

  • Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely.

Cook's Notes

Ketchup can be refrigerated in an airtight container, up to 2 weeks.

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Reviews

46 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 4