Who takes the ordinary and makes it extraordinary? The folks behind the food at Spur Restaurant & Bar. The beauty is in the fine details, and there is no greater attention to detail than making your own ketchup.
Dear Dishing,
What do I like about Spur Restaurant & Bar’s house-made ketchup? Everything. I love its unique flavors. It just tastes more real to me. I also appreciate the guys at Spur taking a condiment that is so synonymous with a classic flavor/taste and putting a spin on it. Sure, I’ll always have a soft spot in my heart for Heinz ketchup, but it’s crap. It’s loaded with high-fructose corn syrup and “natural flavors,” whatever that means. Why do I want this recipe? Because I want to enjoy it more often.
Thank you! Adam Lassiter, Jackson, Wyoming
Ingredients
- 3 cups distilled vinegar
- 1 cup water
- 2 1/2 cups sugar
- 2 tablespoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground white pepper
- 1/2 tablespoon ground nutmeg
- 1/2 tablespoon garlic powder
- 1 1/2 tablespoons onion powder
- 3 cups tomato paste
Instructions
- Bring vinegar, water, sugar and salt to a boil.
- Whisk in spices.
- Once spices are mixed well, whisk in the tomato paste and bring to a simmer.
- Simmer the ketchup for 10 minutes and stir frequently.