Homemade Ketchup

Making your own ketchup at home is one of the easiest, most rewarding pantry swaps you can make. Store-bought bottles are often loaded with high fructose corn syrup, excess sodium, and preservative additives you can barely pronounce. By blending a few simple, wholesome ingredients right in your kitchen, you get a rich, thick, perfectly balanced condiment with a splash of natural sweet maple depth that rivals any brand on the grocery shelf. In just minutes, you’ll have a fresh batch ready for your favorite fries, burgers, and breakfast scrambles!

 

Ingredients

• 1 cup (or 1 12-oz can) tomato paste
• 1/3 cup maple syrup
• 1/4 cup white vinegar
• 1/4 cup water
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder

Instructions

1. Add the Ingredients

Add all of the ingredients directly into a high-speed blender or food processor.

 

2. Blend Until Smooth

Blend on high until the ketchup is completely smooth, combined, and silky.

 

3. Taste & Adjust

Taste the ketchup and adjust the consistency or sweetness to your liking. If you prefer a sweeter ketchup, blend in 1 tablespoon of sugar, or add to your desired taste. For an extra kick, increase the chili powder to taste.

 

4. Chill & Serve

Transfer the homemade ketchup to an airtight glass jar or squeeze bottle and chill in the refrigerator before serving. ENJOY!

 

Pam’s Pro Tip:

Let your fresh ketchup rest in the refrigerator for at least an hour before serving! Giving those rich spices, vinegar, and sweet maple time to chill allows all the deep flavors to marry together into that iconic, smooth ketchup blend. Store it in a sealed glass jar in the refrigerator for up to two weeks!

 

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment. Your feedback helps encourage and inspire others!