Ketchup is the most perfect food. It’s sweet; it’s salty; it’s tangy; it’s savory; it’s delicious. Some days I choose a meal based on if I can add ketchup to it. Who doesn’t do that?
I’ve been wanting to make my own ketchup for a while and finally got around to it after months of putting it off. I figured since I waited this long I wouldn’t make just ordinary ketchup; instead I’d go for something with a defined flavor and a kick. The maple syrup in this adds a little more depth to the taste and the cayenne definitely hits you in the end. Ketchup becomes a staple food in the Summer so I have no doubt I’ll be making more of this to slather on whatever’s being grilled.
Maple Cayenne Ketchup
Ingredients(Makes a little over 2 cups):
- 56oz tomato puree*
- 1/2 cup maple syrup
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon paprika
*If you can’t find tomato puree, look for whole skinned tomatoes and puree them yourself using a food processor or high-powered blender.
Combine all of the ingredients together in a large pot and mix. Cook over medium heat for 60 minutes stirring occasionally until the puree reaches a thick consistency.
Store in a sealed container in the refrigerator for 2-4 weeks.
Obviously I had to make a scrambled egg breakfast sandwich with chickpea flour crepes the next morning to try it out. This ketchup is spot on, ya’ll. It doesn’t look quite as smooth as store-bought ketchup but their flavor can’t compete.