Cinnamon and Red Chile Ketchup Recipe (2024)

This sophisticated and flavor-packed Cinnamon and Red Chile KetchupRecipe bears little resemblance to the bottle of Heinz Tomato Ketchup you may have in the fridge… This homemade ketchup is free of preservatives, sugar, and fillers, so the flavors shine!

Heinz Ketchup is grown, not made…

~~ Heinz marketing slogan.

👩🏻‍🍳 Tamara Talks – Why Make Homemade Ketchup?

As with so many commercially produced and marketed foods, the company wants to persuade consumers that their product is actually healthy, when it fact, the product is full of everything but healthy ingredients. Specifically, the label on the back of the ketchup lists tomato juice concentrate and distilled (cheap) vinegar as the #1 and #2 ingredients respectively.

They break sugars into two types: high fructose corn syrup and corn syrup. This allows them to list sugars lower on the list of ingredients, whenifcombined sugar would rank much higher. Both are added sugars, and they ought to be very limited in a healthy diet.

So, what is the answer to this conundrum? Why DIY of course! Ketchup is easy to make, and stores well. You can store the homemade ketchup in the refrigerator for up to a month, and much longer in zip bags in your freezer. What are you waiting for?

You really ought to give this condiment recipe a try! I started with the Homemade Ketchup recipe from Epicurious.com. I’ve made this recipe many times, and modify its flavor profile to suit my needs at the time…

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need.Skip to the recipefor quantities.

• olive oil
• onion
• garlic
• ground red chile powder – This can be New Mexico, ancho, or chipotle ground chile powder. Avoid generic “chili powder” which is a spice blend that includes other ingredients.
• ground cinnamon
• smoked paprika
• ground cumin
• diced tomatoes with their juice
• tomato paste
• brown sugar
• apple cider vinegar
• sea salt and fresh ground pepper

step 1

If using a slow cooker, heat the olive oil in a small saute pan on medium-high heat. If cooking on the stove, use a medium sauce pan. Add the onion and garlic, then sauté until the onion is translucent (3 to 5 minutes). Add the red chile powder, cinnamon, smoked paprika, and cumin. Sauté until fragrant (another 2 to 3 minutes).

step 2

If using a slow cooker, scrape the ingredients from the sauté pan into the slow cooker, then add the remaining ingredients. If using the stove top, add the remaining ingredients to the sauce pan you started with. Cook 4 hours in the slow cooker or 45 minutes on the stove on a low simmer. Stir occasionally.

step 3

Allow mixture to cool before using an immersion blender to blend until smooth.

💭 Tips

• Store the finished ketchup in glass jars or other container, and use as desired. It will keep for up to a month in the refrigerator, and in the freezer much longer.
• Play with the spices to achieve a different flavor profile if desired. We love the cinnamon and red chile with roasted sweet potato wedges. Add gochujang for a Korean flair, or harissa paste or powder for a Middle Eastern vibe.
• I have not poured hot liquids into a blender to purée in years. Immersion blenders are much safer and less messy. If you don’t have one, cool the mixture prior to adding it to the blender