Make your own ketchup with pantry staples in 10 minutes! Try these flavors: Honey Cinnamon Ketchup and Smoked Sriracha Ketchup for your next cookout.
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UPDATE: Today’s Healthy Kitchen Hack is an updated post that I first posted for a Recipe ReDux theme of “DIY Kitchen Staples” and at the time, my 8-year-old was obsessed with ketchup. She’s toned down her love for it but I’ve been making these ever since I discovered you can make homemade ketchup in 10 minutes! Equipment: Plastic Squeeze Condiment Bottles (affiliate link)
What are your feelings on ketchup?
Like almost every kid I know, my daughter LOVES it. On turkey burgers, french fries, chicken, scrambled eggs and even on ham or turkey hoagies (<–gah.)
As for me – besides using it on the occasional hamburger or hot dog (sometimes I add mustard too – I’m crazy like that) – I can pretty much take it or leave it.
That was until I whipped up a batch of Honey Cinnamon Ketchup and Smoked Sriracha Ketchup with ingredients I already had on hand.
Holy smokes. Both versions were just exploding with flavor – sweet, acidic, smoky and spicy. I started dreaming up the ways I could use both of them because I couldn’t get over how delicious homemade ketchup really is.
Now, admittedly, my 8 year old won’t be giving up her beloved Heinz 57 for Honey Cinnamon Ketchup or Smoked Sriracha Ketchup.
But I think I’ll be saying goodbye to store-bought ketchup for myself as these two versions are made from pantry staples, are low sodium and have less added sugar that store-bought versions.
Make your own ketchup with pantry staples in 10 minutes! Honey Cinnamon Ketchup and Smoked Sriracha Ketchup would rock your next cookout.
For Honey Cinnamon Ketchup:
1 teaspoon olive oil
1/2 cup minced onion
12 (ounce) can tomato paste
1/4 cup apple cider vinegar
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
For Smoked Sriracha Ketchup:
12 (ounce) can tomato paste
1/4 cup apple cider vinegar
2 tablespoons brown sugar, honey, maple syrup or molasses
1 tablespoon Sriracha sauce (use a little less or more depending on how spicy you like it)
1/4 teaspoon Spanish smoked paprika
1/3 cup water
For Honey Cinnamon Ketchup:
In a small frying pan, heat oil over medium heat. Add onion and cook for 5 minutes, stirring frequently. Remove from pan.
In a large bowl, mix together onions, tomato paste, vinegar, honey, cinnamon and salt. Add in 1/4 – 1/3 cup of water, mixing until you get ketchup to the consistency you like.
If you prefer a smoother ketchup, use an immersion blender (or regular blender) to blend in the minced onions. Ketchup can be kept in a sealed container in the refrigerator for a few weeks.
For Smoked Sriracha Ketchup:
In a large bowl, mix tomato paste, vinegar, brown sugar, Sriracha and smoked paprika. Add in 1/4 – 1/3 cup of water, mixing until you get ketchup to the consistency you like. Ketchup can be kept in a sealed container in the refrigerator for a few weeks.
So, are you a ketchup lover or can you live without? What foods do you usually put ketchup on?
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