So ADDICTIVE you'll want to put it on EVERYTHING!

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar offers a similar acidity.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a vegan alternative.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chipotle powder

Chipotle powder adds smokiness with less cost.

Cut 2 kilos of tomatoes into rough chunks and place them in a food processor.

Process the tomatoes in batches if necessary, then transfer to a medium-sized saucepan.

Roughly chop 1 Fresno chili and 6 small sanos chilies, then add to the saucepan.

Add a few bay leaves to the saucepan.

Pour in 1 cup of white vinegar and 1/4 cup of brown sugar, adjusting for sweetness as desired.

Add the chopped chilies and bay leaves to the mixture, then mix to combine.

Add 1 teaspoon of salt and a generous amount of freshly ground black pepper.

Bring the mixture to a boil, then reduce the heat to medium to prevent boiling over.

Cook the mixture down, checking consistency after about 30 minutes.

Remove the bay leaves from the saucepan before blending.

Blend the mixture until smooth using a stick blender or a blender, being careful with hot liquids.

Pass the blended sauce through a strainer to remove any chunks and seeds.

Add about 1/8 teaspoon of xanthan gum to the sauce while blending for a glossy texture.

Pour half of the sauce into a squeezy bottle for refrigeration and the remainder into a snaplock bag for freezing.

Store the ketchup in the fridge for a few weeks or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens