HOMEMADE KETCHUP SAUCE
Sweet, sour, spicy, smokey with coriander, paprika and garlic!
Makes approx. 2 cups
2, 10-¾ oz. cans condensed tomato soup
⅔ c. white vinegar
¼ c. white sugar
¼ c. light brown sugar
1 t. salt
¼ c. prepared yellow mustard
½ t. finely ground black pepper
½ t. onion powder
1 t. garlic powder
1 T. worcestershire sauce
½ t. dry mustard
1 t. ground coriander
1 t. mild paprika
½ t. dried dill weed
1 T. cornstarch mixed in cup with 2 T. water till dissolved
In small saucepan combine all ingredients, except liquid cornstarch, stir well, bring to a soft boil, reduce heat to low and continue to cook, uncovered, at a bubble of a boil for 40 minutes. Sauce will reduce in volume by about 1/3rd.
Add liquid cornstarch to sauce, stirring while you pour. Keep stirring till incorporated and sauce thickens. Continue to cook, uncovered, again at a bubble of a boil for 20 minutes longer. Remove from heat and cool to room temperature.
Pour into bottles or jars and refrigerate to use as needed. I use empty plastic ketchup bottles that have been washed with labels removed. I like squirting the ketchup, but a jar works as well, just spoon it.
Notes: All ketchup doesn’t have to taste the same, nor texture or color the same. Experiment with different flavors and thickness.
This is the first ketchup I’ve used on any sandwich other than a veggie burger. Works great.
On veggie meat sandwiches I put mustard on one slice of bread and this sauce on the other slice, followed by whatever veggies I want, fried or raw onion, lettuce, tomato, roasted pepper etc. plus the veggie deli slices (ham, bologna, salami etc.).
Coriander and garlic combine beautifully with the smokey flavor of the paprika to create a rich tasting special condiment sauce.