This homemade jalapeno ketchup recipe is pretty incredible. You’ll never want to go back to store bought ketchup. Add a little (or a lot!) of jalapeno to suit your taste.
Feel free to use different peppers, if you have some from farmer’s market or you own garden. Experiment and you’ll find the perfect combination.
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Choose Your Pepper
I see Anaheim peppers frequently at the store. They’re quite mild. jalapeno is a little more hot. Serrano and Habanero are popular for a spicy alternative.
For this milder homemade jalapeno ketchup recipe, I prefer jalapeño with seeds removed because it adds the flavor but not the heat. It’s all up to you.
You can adapt this for a plain homemade ketchup recipe as well. If you don’t want it to be spicy at all, add sweet bell pepper instead.
If you don’t have fresh peppers available, try it with a little can of jalapeños or Hatch green chiles.
My mom always uses Ceylon Cinnamon. It’s been this way my entire life. We never use cassia, but I think you could substitute it, if you prefer. She tells everyone that, if you ever try *real* cinnamon, you will never go back to cassia.
Read more at Ceylon vs. Cassia: Not all cinnamon is created equal.
Make Double and Have It Shelf Ready
Should you decide to double this recipe, be sure to use a larger pan, more like the Dutch oven size.
Mom will sometimes can this ketchup if she doubles it, or even triples it. Canning three cups of homemade ketchup isn’t usually necessary around here. I can eat that fast enough, all by myself!
Naturally, you’re going to want to have this on all your French fries. Try it instead of cocktail sauce for your shrimp or seafood. Try dipping your Bacon Wrapped Chicken Strips in it. Yum!
Homemade Mild Jalapeño Ketchup Recipe
- Electric Blender
- 1 medium Onion, chopped
- 1 Jalapeño, seeded and chopped
- 6 Garlic Cloves, minced
- 2 tablespoons Olive Oil
- 1 28 ounce can Whole Canned Tomatoes
- 3 ounces Tomato Paste
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Allspice
- ½ teaspoon Ground Ancho Pepper
- 1 teaspoon Salt
- ¼ cup Brown Sugar, packed
- ¼ cup Apple Cider Vinegar
- Chop onion and jalapeño. Mince garlic.
- In large saucepan, on medium heat, saute onion, jalapeño and garlic in olive oil until fragrant, about 8 or 9 minutes.
- Using fork, break apart tomatoes in the can.
- Add tomatoes, paste, spices, sugar and vinegar to the onion mixture in the saucepan. Stir well. Continue to heat until sugar is dissolved, about 10 or 15 minutes.
- Remove from heat and cool for 15 or 20 minutes.
- Using electric blender, blend one cup of mixture at a time until completely smooth.
- Return to same saucepan and cook on low heat until thickened, stirring occasionally to ensure it doesn't stick to the bottom. About 45 minutes.
- Makes 3 cups. Allow to cool before storing in the refrigerator.
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