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Homemade ketchup
From the Kitchen of the 225 Club
Why make your own ketchup? Well, it takes about two seconds to do and it tastes better than anything you buy in the store. Plus, when you tell people you make your own ketchup, they can’t help but conclude that you’re a hard-core tailgater. If they only knew how easy it was. Make it the night before the game, put it in one of those generic, plastic red ketchup squeeze bottles and refrigerate. It's all natural and has no preservatives, but should last a few weeks in your fridge.
- 1 6-ounce can of tomato paste
- ¼ cup water
- 2 Tablespoons cider vinegar
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt
- a pinch each of paprika, cayenne pepper (a bit more for a spicier ketchup) and clove
Mix everything together in a glass bowl with a wooden or plastic spoon. Refrigerate.
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