Homemade Sugar Free Spicy "Ketchup"

DIY pantry staples are something I really love to make. The idea of making something that everyone everywhere uses on a daily basis and making it at home maybe just a little extra special, well it is really rewarding. Ketchup is something that is really great.  Good old Heinz, and all of the sweetness is something that is as American as apple pie. I wanted to make something similar at home and I'll admit this round one recipe did not quite make me think of ketchup in a literal sense. I'd call it something else, but frankly I'm not quite sure what it is I could call it. It is steak saucy, kind of tomato saucy but not quite ketchup. Its delicious, tangy and spicy perfect on everything from broiled or grilled veg to burgers and hot dogs. Alone and diluted it would probably be a great sippable soup... a pretty obvious reminder that this is indeed not just any dipping sauce. Uniquely individual with a personality of its own and sugar free to boot! I first thought about making my own ketchup when I saw a Homemade Tomato ketchup recipe featured on Jamie Oliver's show. The gears started turning and I stumbled upon a recipe from the Fabulous Beekman Boys. Their recipe for kicky chipotle catsup was a knock your socks of genius idea.

Which leads me to this: What is the difference between Catsup and Ketchup? I really don't get this conspiracy. Can't they all just get along? If your as curious as I am, you can feel a sense of calm knowing that I googled it. (of course I did!) The sauce originated as a Malaysian sauce made with fish brine, herbs and spices, no tomatoes. It was called Kechap, or Ke-tsiap. Brought to England, widely adored and altered. (Who doesn't insist on changing the things they love?) The recipe now included beans, walnuts, mushrooms and anchovies. It was called catchup, and later catsup. One final road boat trip, it made its way here to the Americas. New Englanders added tomatoes and voila...that's all I got. Some say the difference is scorching, (ketchup is scorched catsup is not) other sources state that the word "ketchup" simply implies that it is a vinegar sauce. My conclusion is that it seems to all be the same thing. The name change from catsup to "ketchup" appears to be nothing more than a PR move by Heinz. They wanted to set their product apart from their competitors. So whatever you call it, wherever you are it usually means one thing. The Heinz conspiracy was a fail. Almost all catsup is now ketchup. 

Homemade Spicy Ketchup (Sugar Free)

I came up with this recipe on the fly, it's not the dipping sauce you've lived with and loved for years and years. This sauce is bold, spicy and uniquely delicious. I especially loved it with roasted vegetables (mushrooms, squash and potatoes oh my!) Oh, and it was pretty hard core on chicken too. Sugar free for special diets, an equal opportunity delight. No corn syrup, no Preservatives. Just love. 

1 red bell pepper, chopped

2 onions, chopped

2 tablespoons lemon juice

1 pound of cherry tomatoes (or other tomatoes diced)

1 28 ounce can of crushed tomatoes

Brine-

3/4 cup vinegar

3/4-1 teaspoon salt

2 teaspoons garlic powder

1 teaspoon ground mustard

1/2 teaspoon celery seed

1 teaspoon fresh black pepper

1/2 teaspoon allspice (whole)

3 teaspoons fresh grated ginger

1 teaspoon ground coriander

1 teaspoon dried basil

1/4 teaspoon red pepper flake

2 dried chipotle peppers

In a medium pot combine the brine ingredients. Whisk together and bring to a boil, reduce to a simmer for 15 minutes. Remove from heat and set aside for at least 20 minutes to steep. 

As that is simmering you can prepare your tomato puree-

In a stock pot or fairly large pot saute the onions and red pepper about 5 minutes. (You can use cooking spray, butter or oil.) Add tomatoes and lemon juice to the pot. Bring to a boil. Reduce to a simmer. Simmer for 45 minutes to an hour, stir to prevent burning. 

Remove tomatoes from the pan. Place into a mesh strainer. The pulp that remains in the strainer can be discarded or set aside for another use. (see note) Strain the brine. Combine the strained tomatoes and strained brine back into the larger pot. Simmer until thickened to your liking. The longer your simmer the more flavor will develop. I diluted mine and simmered it approximately 2 hours. (in addition to the original 45 minutes.) 

Add sea salt and sugar to taste. - For a sugar free recipe I used a few packets of alternative sweetener. Stevia or raw sugar are my preferred sweeteners. You can use brown rice syrup, agave, brown sugar, or even plain sugar. It is whatever your prefer. 

Note: Waste not Want Not. Fermented Piri Piri Sauce

Instead of discarding the tomato pulp I made what I called a piri piri sauce. (fermented of course) Piri Piri is a type of pepper and the pepper sauce is a popular south African sauce. Although I did not have "piri piri" peppers it is a spicy and salty pepper sauce, so the name seemed to fit ok.

The "recipe"

Combine pulp with the dried chili's from the brine pot, and 1/2 cup of warm water. (and/or other soaked chili's you may have on hand) Place into a food processor or blender and puree until smooth. Season with 1/2 teaspoon red pepper flake, 1 tablespoon of minced garlic, 1 teaspoon paprika and 1 1/2 teaspoons dried cilantro. If you are not fermented simply add salt, pepper and lime juice to taste. Non fermented sauce will last in the fridge about a week.

Liven it up-

To the sauce add the juice of 2 limes and 2 to 3 teaspoons coarse salt. Place into a clean jar, cover and allow to ferment for 2-3 days. It will smell sweet and sour when its ready. Refrigerate until your ready to use it. Once it is fermented it will store in the fridge up to six months. 

Want to know more about the wild side of food? 

Read about Lacto-fermentation in my Fermented Salsa Post.