10 Homemade Condiment Recipes – Mayo, Ketchup, and More!

Ketchup (1 of 10)

Ketchup (1 of 10)

Ketchup is one of the most popular condiments in the world. Use it to top burgers, dunk french fries, or jazz up scrambled eggs.

This recipe makes a large batch of ketchup. Sealed properly, this ketchup will keep for months.

Ingredients

• 24 ripe tomatoes, peeled, cored, and chopped
• 1 large yellow onion, chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon whole allspice
• 1 stick cinnamon
• 1 cup brown sugar
• 1 tablespoon salt
• 1 1/2 cups cider vinegar
• 1 tablespoon paprika

Preparation

1. Combine the tomatoes, onion, and red bell pepper in a large saucepan, and cook until ingredients are soft.
2. Puree the vegetables in a food processor and return to the pan.
3. Over high heat, cook the vegetable puree rapidly until it is thick and the volume reduces by about 50%. This should take about 1 hour.
4. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center of a strip of cheesecloth, gather up the corners to form a bag, and secure with kitchen string.
5. Add the bag to the tomato mixture and stir occasionally, heating for about 20 minutes.
6. Stir in the cider vinegar and paprika.
7. Continue to cook, stirring often, until the mixture becomes thick.
8. Spoon ketchup into 3 hot, sterilized pint jars, leaving a 1/8-inch space between the top of the ketchup and the rim of the jar.
9. Cover and process for 10 minutes in boiling water.