Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Homemade Spicy Ketchup 4.1 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups This is not as sweet as commercial ketchup; but it's great with our Vegetarian Burger. Ingredients 1 (28-ounce) can plum tomatoes 1 ½ teaspoons olive oil 1 small onion, finely chopped ½ jalapeno pepper, seeded and finely chopped 1 medium clove garlic, minced 3 tablespoons packed dark-brown sugar 4 whole cloves ¼ teaspoon ground mace ½ teaspoon whole cardamom seeds ½ teaspoon whole black peppercorns 2 whole star anise 1 dried bay leaf 1 small cinnamon stick 1 tablespoon dry mustard 1 ½ tablespoons cider vinegar ¼ teaspoon cayenne pepper 1 ½ teaspoons freshly squeezed lime juice ½ teaspoon salt Directions Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside. Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine. Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes. Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard. Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve. Rate it Print