Blender Ketchup
A vibrant, tangy homemade ketchup with fresh tomato, red and green peppers, and warm spices, perfect for enhancing grilled dishes, fries, or as a condiment for all occasions.
Ingredients
- 24 medium tomatoes ⓘ
- 1 ripe sweet red pepper ⓘ
- 1 sweet green pepper ⓘ
- 2 onions ⓘ
- 1 1/2 cups vinegar ⓘ
- 1 1/2 cups sugar ⓘ
- 1 1/2 tablespoons salt ⓘ
- 1 1/2 teaspoons dry mustard ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 1/4 teaspoon whole allspice
- 3/4 teaspoon whole cloves ⓘ
- 3/4 teaspoon broken stick cinnamon ⓘ
Instructions
- Quarter the tomatoes and remove stem ends.
- Add the peppers (seeded and cut in strips) and onions (peeled and quartered) to the blender.
- Mix the vegetables together.
- Put the blended vegetables into a blender jar, filling it three-quarters full.
- Blend at high speed for 4 seconds, then pour into a large kettle.
- Repeat blending and pouring until all vegetables are processed.
Tips & Substitutions
For a smoother ketchup, blend the vegetables longer and strain out any seeds or skins if desired. If fresh tomatoes are not available, canned whole tomatoes can be substituted. Adjust sugar and vinegar to taste based on the sweetness of your tomatoes. For a spicy kick, add a dash of cayenne pepper or substitute with a roasted jalapeño.
Serving Suggestions
This homemade ketchup pairs beautifully with Hawaiian Drive-In Burgers and is a fantastic condiment for fries or grilled vegetables. Use it as a base for barbecue sauces or mix it into baked beans for added flavor. Consider serving it alongside Sliced Dill Pickles for a classic picnic spread.
Storage & Reheating
Store the blended ketchup in sterilized jars and keep it in the refrigerator for up to two weeks. If you want to store it longer, consider canning it according to safe canning practices. To reheat, simply warm it on the stove over low heat or in the microwave until heated through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Ketchup contains roughly 859 calories, with 16g protein, 148g carbohydrates, and 38g fat. It is an excellent source of vitamin C (739% of the Daily Value), dietary fiber (158% of the Daily Value), and vitamin A (93% of the Daily Value). Note that it is relatively high in sodium, at 966mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers in this ketchup recipe?
Absolutely! You can experiment with various sweet peppers like yellow or orange bell peppers for different flavors. If you enjoy a bit of heat, try adding a jalapeño or a serrano pepper, adjusting the quantity to your heat preference.
How can I thicken my ketchup if it's too watery?
If your ketchup ends up too watery, you can simmer it in a saucepan over medium heat to reduce it. This will concentrate the flavors and thicken the consistency. Alternatively, adding a small amount of tomato paste can help achieve the desired thickness.
Is this ketchup recipe suitable for canning?
Yes, this ketchup can be canned. Ensure that you follow safe canning guidelines, including sterilizing your jars and lids. Process the jars in a boiling water bath for the recommended time to ensure they are sealed properly for long-term storage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).