Spicy Homemade Ketchup Recipe for Bold Flavor

Why Make This Spicy Ketchup?

Because it tastes great. This ketchup balances tangy apple cider vinegar with smoky chipotle and warm spices, producing a rich, thick, spoonable sauce that isn’t overly sweet.

It’s close enough to classic ketchup that kids will likely accept it, yet it offers more flavor and less sugar — a win for almost everyone.

How to Make This Recipe

Making ketchup at home is straightforward. Gather the ingredients below and follow the simple steps to produce a deeply flavored, smoky, spicy ketchup.

Ingredients and Substitutions

Here’s what you’ll need and some substitution ideas.

• Onion: Sweet or yellow onion to build flavor.
• Avocado oil: Or olive oil. Use a splash for sautéing the onion; if you want a fat-free version, sauté in a little water instead.
• Tomato puree: Ensure there’s no added sugar. You can substitute crushed, diced, or whole canned tomatoes since everything is pureed.
• Salt: Enhances the flavors.
• Apple cider vinegar: Adds tang and brightness.
• Date syrup: A natural sweetener; swap for brown sugar, honey, or sorghum if preferred.
• Chipotle in adobo: Use minced chipotle peppers and a bit of the adobo sauce from the can for smoky heat.
• Garlic powder: Granulated garlic or fresh minced garlic work too.
• Smoked paprika: Provides additional smoke; use sweet paprika or chili powder for a milder profile or add cayenne for more heat.
• Ground cinnamon: A touch adds warmth; adjust to taste.
• Ground clove: Optional, but adds depth; substitute allspice or a pinch of pumpkin spice if desired.

Procedure

Quick overview of the method:

• Sauté diced onion in oil with salt until softened and lightly browned.
• Transfer the onions to a blender, add the remaining ingredients, and puree until smooth.
• Return the puree to the saucepan, bring to a boil, then reduce to a simmer and cook about 40 minutes, stirring often, until thickened.
• Cool and refrigerate. Properly stored, it will keep for several weeks.

Alternatively, you can combine everything in the pan and use an immersion blender to puree before simmering.

Ketchup-Making Tips

Puree the mixture either before or after reducing it — both approaches work well.

The recipe scales easily. The base makes about 2 cups of ketchup and can be halved or doubled as needed.

Serving Suggestions

Use this smoky ketchup wherever you’d use regular ketchup. It’s excellent on scrambled eggs, burgers, and sandwiches. It also makes a great starting point for a barbecue sauce.

Spicy Ketchup Q & A

Questions?

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Spicy Ketchup Recipe

Jennifer Field

This spicy ketchup is smoky and rich — great on its own or as a base for barbecue sauce.

5 from 2 votes

Print Recipe
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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Condiments and Jams

Cuisine American

Servings 16 servings

Calories 41 kcal

Equipment

• Chipotle powder (optional)
• Chipotles in adobo
• Immersion blender or countertop blender
• 3‑quart saucepan

Ingredients

• 2 Tablespoons avocado oil or olive oil
• ¾ cup sweet onion diced
• ½ teaspoon kosher salt
• 2 cups tomato puree or sauce homemade or store-bought, no added sugar
• 6 Tablespoons apple cider vinegar
• 1/4-1/3 cup date syrup or brown sugar, honey, or sorghum to taste
• 1 chipotle in adobo minced
• 2 teaspoons adobo sauce from the can
• 2 teaspoons smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves or allspice

Instructions

• Heat a medium saucepan over medium-high. Add the oil, diced onion, and salt.
• Sauté about 5 minutes until the onions are softened and have a bit of color.
• Transfer the onions to a blender. Add the remaining ingredients and puree until smooth.
• Return the puree to the saucepan, bring to a boil, then reduce to a simmer. Cook about 40 minutes, stirring frequently to prevent sticking, until thickened to your liking.
• Transfer to a container, cool, and refrigerate. Use within about four weeks.

Did You Make Any Changes?

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Notes

If you prefer texture, skip blending and leave the mixture slightly chunky — you’ll have more of a tomato chutney than a smooth ketchup.

Storing

Keep refrigerated for up to four weeks. I don’t recommend canning unless you use a tested canning recipe.

Nutrition

Serving: 2Tablespoons
Calories: 41kcal
Carbohydrates: 5g
Protein: 0.7g
Fat: 2g
Sodium: 221mg
Fiber: 1g
Sugar: 3g

Keyword condiment, ketchup, spicy ketchup recipe

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And there you have it — a smoky, spicy ketchup you can make at home. I hope you love it!

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