Spice Blast Ketchup


I have always been intimidated by the idea of making my own ketchup because I was worried it would turn out lumpy or full of tomato skins, but it's actually so easy to make this recipe perfectly and the consistency ends up being smooth and velvety just like how ketchup should be. The addition of hot sauce really kicks the traditional flavor up a notch. Put it on a burger or with a thousand french fries!

Butter Count: 0 Tbsp



6 oz tomato paste

1/2 cup distilled white vinegar

1/4 cup honey

2 Tbsp Tabanero Extra Spicy Hot Sauce

1 tsp salt

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder



1. Whisk all the ingredients (until smooth) in a sauce pan over medium-high heat. Bring the mixture to a boil, then reduce the heat to low and simmer 20 minutes.

Note: Stir frequently to avoid scalding the mixture. While simmering, place a fine mesh sieve or something similar over the pot to avoid ketchup splattering all over the place. 

2. Remove the mixture from the heat. Transfer the ketchup to an air-tight jar or similar container, put it in the refrigerator and allow to cool fully.