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Ketchup 1

Live to Cook, by Michael Symon, via
About 32 oz
Prep info
15 min prep + 20 min cook + 2 hrs simmer + 15 min rest + 10 min work + cool time
Prep time
Not set
Cook time
3 hours
Time required
3 hours
Oven preheat
Not tried


  • 3/4 c minced onion
  • 3 cloves minced garlic
  • salt
  • 1 T olive oil
  • 5 Fresno chilis (seeded and minced, optional)
  • 1 ancho chili (seeded and minced)
  • 1/4 t crushed red pepper flakes
  • 2 T Sugar (Dark Brown)
  • 1 T cumin seeds
  • 1 cinnamon stick
  • 6 oz tomato paste
  • 2 T cider vinegar


Sweat the onion and garlic with a 3-finger pinch of salt in the olive oil over a medium heat in a nonreactive 2-quart saucepan until translucent, about 2 minutes. Add the Fresno chili, ancho chili, and red pepper flakes. Cook for a minute or two. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Add 3 cups water, bring to a gentle simmer, and cook over low heat for 2 hours.

Remove from the heat and let cook for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing any solids through. Let cool, then cover, and refrigerator for up to one month.