[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Do you have an abundance of sweet, juicy tomatoes from your garden right now? Wondering how to use them all? Look no further. My Homemade Horseradish Ketchup is worth the extra effort and is sure to be your french fry’s new best friend! And when you’re done with that, it’s a snap to make my Tangy Horseradish BBQ Sauce![/et_pb_text][el_masonry_gallery image_ids=”459,442″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
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Right now I have more tomatoes than I know what to do with! I can’t really consider this a problem though. Tomatoes fresh from the garden put the ones you find at the grocery store to shame and I love creating fun things to do with them this time of year. This is a great recipe to use up some of those ripe tomatoes you don’t have earmarked for another use yet.
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Tomatoes in Ketchup?
Ketchup actually has an interesting history and didn’t originally include tomatoes at all!
It began in the 17th Century as a fermented fish sauce in Vietnam and over the years continued to evolve. What began as a thin concoction of fermented fish and sometimes egg whites, mushrooms and nuts is now the bright red, tomato-ey dip we all know and love! (If you’d like to read more about ketchup and it’s history check out this great article from National Geographic.)
How to Make Homemade Horseradish Ketchup
First, gather your tomatoes and decide how much ketchup you want to make. This recipe is easily adaptable to whatever you have on hand. I had 2.5 pounds of tomatoes I wanted to use and that made about 3 cups of ketchup. Now, roughly dice your tomatoes and set them to the side.[/et_pb_text][el_masonry_gallery image_ids=”458,435″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Next, dice your onion and garlic and add this to a large pot, along with a bit of olive oil. Then cook over medium-low heat for about 5 minutes. While this is cooking, peel and dice your horseradish root and then add it to the pot.[/et_pb_text][el_masonry_gallery image_ids=”446,445,438″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Continue to cook until the onions and garlic are starting to color slightly (around 3-5 minutes more) and then add your first spice mix (ginger, turmeric, paprika, allspice, celery seed, salt and pepper) to the pot. Cook this for another few minutes as this allows your spices to toast a bit and become more flavorful.
Next, add your tomato paste and cook for around 5 minutes until it darkens in color.[/et_pb_text][el_masonry_gallery image_ids=”448,450,449″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Then add your diced tomatoes, vinegars, brown sugar + honey and remaining spices (cinnamon and bay leaf) and let this simmer for around 30 minutes.[/et_pb_text][el_masonry_gallery image_ids=”436,451,454″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
At this point your mix should be reduced, your tomatoes should be softened and your home should smell amazing! Now carefully retrieve the cinnamon stick and bay leaf from the pot and discard.
Blending Your Ketchup
Using either an immersion blender or normal blender, very carefully puree your tomato mixture until it is smooth. If you use a normal blender only blend part of the mix at a time so it doesn’t explode, making sure to let off steam from time to time.
I prefer to use an immersion blender for this part of the process. If you don’t have one and would like to purchase one, I use the one below. (affiliate link) It also comes with a measuring cup, whisk attachment and a small chopper. I use mine all the time!
Next, strain your ketchup through a fine mesh strainer (like the ones below – affiliate link) to remove any seeds. Then add your ketchup back to your pot and continue to cook on medium low for an additional 30 minutes.[/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
You Did It!
You just made ketchup! Your french fries will thank you, your burgers will thank you and most importantly your family and friends will love you forever…ok I can’t promise that, but you may earn a special place in their hearts with this Homemade Horseradish Ketchup.[/et_pb_text][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” custom_padding=”||0px||false|false” global_colors_info=”{}”]
[/et_pb_text][el_masonry_gallery image_ids=”443,455,461″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]You can store your ketchup in glass containers for around 3 weeks in the fridge. Or use some of it to make BBQ Sauce!
Tangy Horseradish BBQ Sauce
Once you’ve made Homemade Horseradish Ketchup you’re only a few more steps away from my Tangy Horseradish BBQ Sauce. This BBQ Sauce is great for burgers, grilled chicken, ribs and as a dip for anything!
Just gather your spices – cumin, garlic powder, onion powder, chili powder, black pepper and salt – dijon mustard + horseradish, sweeteners – brown sugar, honey and molasses – and liquids – apple cider vinegar, white vinegar, apple juice and Worcestershire Sauce – and add them all to your ketchup. Whisk to combine and cook this mixture at medium-low to low in a pot for about 30 minutes until it has thickened and darkened in color. Taste and adjust the seasonings to your liking.[/et_pb_text][el_masonry_gallery image_ids=”462,463″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Now you can enjoy this Tangy Horseradish BBQ Sauce on your favorite burger or store it in a glass container in the fridge for up to a week.
What are your favorite ways to enjoy ketchup & barbecue sauce?
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Homemade Horseradish Ketchup + Tangy BBQ Sauce
Ingredients
Homemade Horseradish Ketchup
- 2.5 pounds Fresh Tomatoes roughly diced
- 1 medium Onion diced
- 2-4 cloves Garlic about 1 Tbsp., diced
- 2 tablespoons Horseradish Root diced
- 1/2 teaspoon Celery Seed
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Turmeric
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Allspice
- Salt + Pepper to taste
- 1 1/2 tablespoons Tomato Paste
- 1 Bay Leaf
- 1 stick Cinnamon
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 1/4 cup Apple Cider Vinegar
- 1/8 cup White Vinegar
Tangy Horseradish BBQ Sauce
- 1 cup Homemade Horseradish Ketchup
- 1 tablespoon Brown Sugar
- 2 tablespoons Honey
- 2 teaspoons Molasses
- 1/8 cup Apple Cider Vinegar
- 1/8 cup White Vinegar
- 1 tablespoon Apple Juice
- 1 tablespoon Worcestershire Sauce
- 1/2 tablespoon Dijon Mustard
- 1 tablespoon Prepared Horseradish
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Chili Powder
- Salt + Pepper to taste
Instructions
Homemade Horseradish Ketchup
- First, gather and roughly dice your tomatoes and then set them to the side. Next, dice your onion and garlic and add them to a large pot with a bit of olive oil. Cook over medium heat for about 5 minutes while you dice your horseradish root. Add the horseradish to the pot as well and continue to cook until the onions and garlic are just starting to color.
- Next add your first spice mix – ginger, turmeric, paprika, allspice, celery seed and salt + pepper. Let your spices toast for a few minutes to bring out their flavor.
- Now add your tomato paste and stir, letting this cook for a few additional minutes to darken in color.
- Add your remaining ingredients to the pot and let it cook for 30 minutes. After 30 minutes your tomatoes should be soft and ready to puree.
- Very carefully puree your tomato mixture and pass through a fine mesh strainer to remove any seeds. Return the mixture to the pot and continue to cook on medium-low for another 30 minutes.
- Cool and store your ketchup in glass containers in the fridge for up to 3 weeks.
Tangy Horseradish BBQ Sauce
- Gather all of your ingredients in a medium pot and whisk to combine.
- Cook over medium-low to low heat for 30 minutes.
- Cool and store in glass containers in the fridge for up to a week.
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