I’ve always been intrigued with the idea of making my ketchup, but up until now, I’ve never seen a recipe. Step in Martha Stewart, who as always knows everything there is to know about everything, including our beloved staple of the burger and fries world - ketchup.
Contrary to what you might have thought, Martha says the red tomato sauce we know as ketchup today has come a long way from its beginning as fermented fish sauce. British traders brought back Asian condiments with them when they returned to Europe where they inspired hosts of various ketchups flavored with anchovies, mushrooms, and even walnuts. Our colonial ancestors in America experimented with beans and apples that they found on our shores. In the nineteenth century the tomato version that we know today took hold and the rest, as they say, is history.
Martha’s version of homemade ketchup bursts with chili and citrus flavors and the kick comes from a very spicy habanera pepper. We’ve served Martha’s homemade ketchup with boiled shrimp and tested it with onion rights and fries. While we were crazy about the flavor, the consistency was different from commercial ketchup. We recommend straining it well every time you serve it. Otherwise, it tends to be on the watery side. The other thing I will mention is that the homemade version is more “saucy” and therefore doesn’t cling to the food when you dip it in as its bottled cousin does. But it also doesn’t stick to your fingers either.
Martha’s Homemade Ketchup
Martha Stewart Living Magazine – yield 2 ½ cups
1 - 28 ounce can diced tomatoes
1 medium yellow onion, quartered
3 garlic cloves, crushed with the flat side of a large knife
¼ cup plus 2 tablespoons packed dark brown sugar
¼ cup cider vinegar
2 teaspoons dry mustard
Pinch of ground nutmeg (freshly grated if possible)
¼ teaspoon ground allspice
Pinch of chili powder
½ teaspoon finely grated orange zest
1/3 cup freshly squeezed orange juice (about 2 oranges total)
2 tablespoons brewed espresso coffee
1 bay leaf
1 fresh habanera chili
Coarse salt and freshly ground black pepper
Puree the diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer the tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup of water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanera chili.
Bring the mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally, until thickened, about 50 minutes.
Remove the habanera chili and puree half or the whole chili (depending on how much heat you like) with 1 cup ketchup in the food processor. Return pureed ketchup to the pot; stir until well blended. Season with salt and pepper, then let cool completely. Ketchup can be refrigerated in an airtight container up to 2 weeks. Serve with a side of coarse salt if desired.
For thicker ketchup, strain well and discard the liquid before serving.
This recipe will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Not Your Ordinary Recipes, and On the Menu Monday at Stone Gable. I am very pleased to learn that this recipe was chosen to be one of the featured recipes on Food Fetish Friday at Javelin Warrior's Cookin w/ Luv. Javelin shares his food finds in a series called Food Fetish Friday that I know you'll enjoy as much as I did. Thanks Javelin!
The winner of the give-away of the delightful book Paris was Ours by Penelope Rowlands is Claudia of Journey of an Italian Cook - Finding the Mediterranean in Minnesota. Congratulations Claudia. Please get in touch with me with your address and I’ll get it off to you right away.
A special thanks to each of you that took the time to leave a comment and participate in the give-away. I really enjoyed reading why you would love to visit or live in Paris. I also thank you from the bottom of my heart for supporting me and following or subscribing to My Carolina Kitchen. You are the best!
This is also Memorial Day weekend. I want to take the time to say a big thank you to the families who have given the ultimate sacrifice for our freedom. We should all remember that freedom is not free. God Bless America and all of those who have or who are currently serving their country. My father was a WWII veteran and Meakin served during Vietnam.
I hope you and your family have a safe and wonderful Memorial Day. And slather some of Martha's homemade ketchup on your burgers or hot dogs. Enjoy your weekend everyone!