Homemade Ketchup/Catsup

With harissa to add some zip

What’s the difference between ketchup and catsup? There is none, however, if you call it catsup, it sounds funny.

Did you know that ketchup is actually a condiment whose origins are from China? It’s named after an ancient fish sauce which was traditionally made using fermented anchovies and vinegar. That sauce was called ke-chiap (sometimes written ke-tsiap) so it’s highly likely we removed the fish and changed the name to create America’s favorite condiment.

My issue with ketchup is all of the sugar or high fructose corn syrup, however, I do enjoy the vinegary flavor to cut through the richness of things like burgers, fries, steak (just kidding….kinda). So why not make your own ketchup? It’s simple and a great way to play with a base to add unique flavors.

A few notes:

In this recipe, I substitute cider vinegar for the more traditional white vinegar. It’s a distinct flavor, so if you don’t like cider vinegar, go for the white vinegar. Alternatively, you can play with your recipe and add your favorite vinegar or test different flavors.

I also substitute honey for the sugar (I still use a touch of brown sugar). You can use straight sugar if you want or even experiment with something sweet like maple syrup, agave or monkfruit sugar.

To finish the sauce, and make it unique, I added Harissa - a North African hot chile pepper paste. Its flavor is slightly sweet, smoky, and tangy— a great addition to the traditional ketchup flavor.

The key here is to have fun. Use this recipe as the base and add your own flavors. Here are some variations:

Lemon herb ketchup - add lemon zest and fresh herbs at the end

Chipotle ketchup - add chipotle pepper

Red Pepper ketchup - add caramelized red peppers

French Onion ketchup - add caramelized onions and beef stock

Orange ketchup - Add orange juice and orange zest, great with fish

Ingredients:

2 - 6 oz cans of organic tomato paste

3/4 cup cider vinegar

1/4 cup honey

1/4 cup brown sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dry mustard

1/2 cup water

3 teaspoons kosher salt

1/4 cup harissa paste

Instructions:

1. Add all of your ingredients except the harissa to a sauce pot and simmer over low heat for about 15 minutes. Stir consistently and scrape the bottom of the pan so there is no sticking. Add the harissa for the final minute.

2. Remove from the heat.

3. If you want a fine texture, you can push the mixture through a fine mesh strainer or just transfer it into a container and place in the fridge. Serve when cool.