Piper’s Ketchup Recipe
A Quick Note
Ketchup is not a quick or easy item to perfect. Everything is critical — from the tomato puree you choose to following the steps exactly. For your first few times following this recipe, be sure to spend a little time familiarizing yourself with the steps. Choose a time you won’t be interrupted for about an hour. Once you have made this recipe a few times, it will become routine. This was by far the most complicated and time consuming recipe we created at Piper’s. Once you master it, the rest will seem easy!
Small Sauce Pot & Lid
Large Sauce Pot & Lid
Fine Mesh Strainer
Small Mixing Bowl
½ cup Balsamic Vinegar
½ cup Apple Cider Vinegar
2 cloves Garlic
1 teaspoons Black Peppercorns
½ teaspoon Allspice, whole
1 Cinnamon Stick
1 teaspoons Cloves, whole
1 teaspoons Celery Seed
In a small sauce pot, combine the above ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, then turn off heat and set aside.
Two 28 ounce cans of Tomato Purée. Try to use the lowest sodium version that also has as few other ingredients as possible.
Empty Tomato Puree into large sauce pan. Fill can about half with water, and swish around to capture all of the purée. Set aside for later use.
½ each Red Bell Pepper, roughly chopped
1 each Sweet Onion, roughly chopped
1 teaspoon dry, ground Mustard
½ cup Brown Sugar, firmly packed
Place pepper and onion into a blender/juicer pitcher. Add tomato purée water from Step 2. Using the blender/juicer EXTRACT setting (or the highest setting possible), process until the mixture is very smooth. Add to tomato puree. Then whisk in ground mustard and brown sugar. Place on medium heat, bring to a boil whisking occasionally. Reduce heat to low and simmer for an hour, covered to contain spattering.
Hold a fine mesh strainer over the simmering tomato purée mixture. Slowly pour the vinegar/spice mixture through the strainer into tomato puree mixture, whisking thoroughly. Discard spices.
¼ cup Corn Starch
½ cup Water
Pour corn starch and water into a bowl. Whisk or stir until the mixture becomes a smooth, thick slurry. SLOWLY whisk this corn starch slurry into your ketchup until thoroughly mixed in. Then, simmer for another two minutes. This extra simmering time is very important and should not be skipped. If desired, make more slurry to thicken your ketchup more, remembering that as the ketchup cools it will thicken slightly as well.
Turn off heat and allow the ketchup to completely cool. Pour into a storage container and refrigerate.