Fresh jalapeños for a garden grassy bite…
Have a few extra jalapeño peppers around or just looking for a spicy alternative to everyday ketchup? Fuel your favorite condiment with a fresh, grassy bite. Jalapeño ketchup tastes great on grilled burgers and hot dogs (if you are one of “those” ketchup-on-hot-dog people. PS: We are too!) And make sure to leave a little to side as this makes one heck of a fry dipper.
If you prefer something smokier, check out our chipotle ketchup recipe. Or if you want something a little more exotic, give this delicious curry ketchup recipe a whirl.
Jalapeño Ketchup
Ingredients
- 6 ounces tomato paste one can
- 3 jalapeño peppers seeds removed and chopped
- 2 cloves garlic minced
- 1 1/2 cup water
- 1/4 cup minced onion
- 2 tablespoons light brown sugar more to taste
- 2 teaspoons cumin
Instructions
- In a sauce pot over high heat, bring the water to a boil, then add in the jalapeño peppers, minced onion, and garlic. Turn the heat to low and allow the ingredients to simmer for 10 to 12 minutes (until the jalapeños have softened).
- Strain the ingredients from the water, then keep the water in a bowl to the side.
- In the same sauce pot, add the jalapeño pepper/garlic/onion mix, tomato paste, light brown sugar, and cumin. Process the ingredients using a food processor until smooth.
- Add water from the reserved water as needed to get the right consistency. Also add additional sugar to taste to get your preferred sweetness.
- Use immediately, or refrigerate in an airtight container for future use (up to two weeks). Note the sauce will be hotter the longer it sits.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!