Homemade Ketchup and Cocktail Sauce
Author: Vicky Cassidy
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: makes 2½ cups of ketchup and/or cocktail sauce
- 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
- 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
- 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.
- Let cool completely. Remove bay leaf, then transfer to a food processor and puree until smooth. Taste, adjust the seasoning.
- Transfer to an air tight container and store in the fridge for up to 4 weeks or in the freezer for longer.
- The above recipe yields 2½ cups of ketchup, so scale up the remaining ingredients if you plan to turn it all into cocktail sauce.
- 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/
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