- Hey guys, welcome back to another basic video
that I find very helpful, because at my house
ketchup is practically a vegetable.
And today I'm gonna show you how to make homemade ketchup
by basically pulling out your spice drawer
and going to town.
So let's get started.
(upbeat music)
We're gonna start with a 12-ounce can of tomato paste.
Tomato paste is thicker, it's not tomato sauce
even though the ketchup that you get from the store
is runnier and thinner.
You do wanna start with paste, though.
So a full 12-ounce can is what we're gonna use here.
All right, so to the tomato paste,
I'm going to add a little bit of brown sugar.
If you don't wanna use brown sugar,
you could use honey, maple syrup will give that smokey,
like a sweet smokeyish,
especially with the cayenne that's coming up.
But you definitely wanna sweeten this.
And if you are in a very low-sugar or ketogenic diet,
you can also use a sugar substitute for this.
So brown sugar it is.
What I like to do is to start
by mixing the sugar and the tomato paste
throughout before I add the rest of the seasonings
just so you combine it really well.
By using a fork you make sure that the brown sugar,
there are no clumps.
So that's also a plus.
After that, we are going to start
by adding a little bit of cinnamon.
I know it sounds weird, but it really works in this recipe.
And then I have some ground up cloves.
I'm gonna also add those.
And there's also allspice to it.
Allspice is one of those seasonings, spices,
that sit in your drawer and you're like,
"What am I gonna do with it?"
Ketchup.
Every once in a while I take my spatula
and scrape the side so any seasoning
that's stuck to the sides gets mixed in, too.
Next up is cayenne pepper.
Otherwise it's very bland, but it's not a lot
to make it spicy, just a little bit.
What is cool, though, if you really like spicy seasoning,
you could make a spicy ketchup.
After the cayenne, I got garlic powder.
And then some onion powder.
You know how, like, in the back of the label
you often see and spices.
That's what it is.
Every ketchup company has their own mix
of how much of each.
I'm just sharing with you my recipe
that my family likes.
So the combination of this stack is quote spices,
in the back of the label.
Up next we have a little bit of white vinegar to the tomato.
The white vinegar is both an acidic and a preservative.
So there's two for one right there.
Let's mix that, plus it's a liquid
so it's gonna make your ketchup thinner.
And last, water.
I usually start with about 1/2 a cup of water.
And then if you want a thinner ketchup,
you could add a little bit more.
So let's start with about 1/2 cup.
And this is really where I just pull out the whisk
and incorporate it.
All right, so that was the first 1/2 a cup of water.
I'm gonna add another fourth of a cup.
Now I guess you could put everything in a blender
and blend away, but this is a lot more fun.
With the whisk, though, you get to see
the thickness or consistency of your ketchup.
For example, if you were making ketchup for meatloaf,
this is the perfect recipe 'cause it's thicker
so it's gonna give you that really crusty ketchup-like
as opposed to the runny ketchup from the store.
All right, so if you have one of these condiment bottles,
this is a perfect thing to put it right in your fridge.
But for the sake of keeping this video pretty clean,
we are going to just spoon it into a glass jar.
Now this recipe lasts about a month in the fridge
so, and it yields about two cups.
So it's 16 ounces of homemade ketchup.
If you don't go through that much ketchup,
you can definitely half the recipe.
Just kinda be a little careful with the spices.
All right, so as you can see,
making homemade ketchup is super simple.
This recipe yields 16 ounces of ketchup.
The recipe, all the little ingredients,
you will find a link right below this video
right next to that red subscribe button.
So if you wanna hang out with me
and cook a new recipe every week,
make sure to click that.
See you next time.