{spicy} homemade ketchup

{spicy} homemade ketchup

I’m a little weird when it comes to ketchup. Ok – I’m a little weird when it comes to a lot of things, but there are some rules and regulations for me when it comes to eating ketchup, and it’s totally weird.

I don’t like it touching anything. I don’t want you to squeeze it on top of all the fries or the breakfast potatoes. It completely bothers me. I want it on a separate plate or in a separate area on my plate. It needs to be quarantined. Plus, that’s about the only two things I will eat ketchup with. Fries and breakfast potatoes.

I definitely don’t want it on my burger – yucky. Please don’t dip your chicken strips in it, or onion rings, and if you even think about putting it on your steak… we are NOT friends. What’s totally weirder is my sister LOVED ketchup as a kid, she’d dip potato chips and soft, white bread in it and I would totally gag.

Another weird thing… I think ketchup is way too sweet (which it totally is… there’s so much sugar in store bought ketchup) and I always salt my ketchup, like a lot. Which isn’t good either because store-bought ketchup also has lots of sodium.

So what do you do when you don’t really like ketchup but want to dip your french fries in it? You make your own {spicy} homemade ketchup, sweetened with only honey, and spiced up with everyone’s favorite kick – Sriracha. You can totally skip the Sriracha if it ain’t your thang… but I love the kick.

This ketchup isn’t sweet, has a delicious tomato flavor and that hint of spice is what store-bought ketchup is missing. Yes, it still has to follow the rules, but it’s so much better than any ketchup I’ve ever had, ever. period.


6 ounces tomato paste
¼ cup honey
½ cup white vinegar
¼ cup water
2 teaspoons Sriracha
½ teaspoon smoked paprika
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder


In a medium sauce pan over medium high heat, combine all ingredients and whisk together until smooth.
When the mixture comes to a boil, reduce heat to low and simmer for 20 minutes, stirring frequently. I set the pot lid on the edge, covering just a portion of the top of the pot. The ketchup ‘pops’ a lot and will leave your stove top a big mess if you don’t.
Let simmer for 20 minutes. Remove from heat and cover in an airtight container. Chill in the refrigerator until cool.
Enjoy your homemade ketchup.
***If you’re not feeling the spicy ketchup, feel free to remove the Sriracha and smoked paprika from the ingredients.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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