Sriracha Ketchup - Dinner With Julie

Sriracha Ketchup


August 22, 2013

  • Makes: Makes about 3 cups.


olive or canola oil, for cooking

1 onion, chopped

1 clove garlic, crushed

1 28-ounce can San Marzano-style tomatoes (whole, in puree)

1/2 cup packed brown sugar

1/4 cup apple cider or white balsamic vinegar

1 Tbsp. Sriracha (or more to taste)

1 tsp. salt


1Heat a drizzle of oil in a small pot set over medium-high heat and saute the onions for 4-5 minutes, until soft but not browned. Add the garlic and cook for another minute. Add the tomatoes, brown sugar, vinegar, Sriracha and salt and bring to a simmer.

2Cook, stirring when you think of it, for 45 minutes to an hour, until it thickens and looks like chunky ketchup. Remove from the heat and puree with a hand-held immersion blender right in the pot, or let cool and pour into a blender to puree until smooth. Transfer to jars and store in the fridge for up to a month, or freeze.