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Sriracha Ketchup

Yields1 Serving

 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

Heat 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.


Cook, 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.