Homemade Ketchup and Cocktail Sauce
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: makes 2½ cups of ketchup and/or cocktail sauce
 
Ingredients
For the ketchup:
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons canola oil
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 28 ounce can whole tomatoes
  • ⅓ cup brown sugar
  • ¼ cup cider vinegar
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon cinnamon
  • bay leaf
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
For the cocktail sauce:
  • 1 cup homemade ketchup
  • 5 tablespoons freshly ground horseradish
  • 2 big dashes of Tabasco sauce, plus more to taste
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon lemon juice
Instructions
To make homemade ketchup:
  1. Heat canola oil in a large pot over medium heat. Sauté onion and red bell pepper for 6-8 minutes, until soft and starting to brown. Add garlic and tomato paste, and stir until the paste darkens a bit, about 2 minutes. Stir in canned tomatoes, brown sugar, cider vinegar, Dijon mustard, ground allspice, ground cloves, cayenne, cinnamon, bay leaf, salt and pepper. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, for about 50 minutes. Ketchup should be a nice dark red and thick.
  2. Let cool completely. Remove bay leaf, then transfer to a food processor and puree until smooth. Taste, adjust the seasoning.
  3. Transfer to an air tight container and store in the fridge for up to 4 weeks or in the freezer for longer.
To make cocktail sauce:
  1. The above recipe yields 2½ cups of ketchup, so scale up the remaining ingredients if you plan to turn it all into cocktail sauce.
  2. In a small bowl, combine all ingredients and mix well.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/11/06/homemade-ketchup-cocktail-sauce/