Go Back
Print

Cinnamon and Red Chile Healthy Ketchup Recipe

Cinnamon, New Mexico ground red chile, cumin, and smoked paprika provide depth and flavor to this homemade ketchup... low in sugar and without additives and preservatives!
Course Condiment
Cuisine American Southwest
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 cups
Author Tamara/Epicurious

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon New Mexico ground red chile powder see notes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 cans diced tomatoes with their juice
  • 1 tablespoon tomato paste
  • cup brown sugar packed
  • ½ cup apple cider vinegar
  • ½ teaspoon salt
  • a few grinds pepper

Instructions

  1. If using a slow cooker, heat the olive oil in a small saute pan on medium-high heat. If cooking on the stove, use a medium sauce pan. Add the onion and garlic, then saute until the onion is translucent (3 to 5 minutes). Add the red chile powder, cinnamon, smoked paprika, and cumin. Saute until fragrant (another 2 to 3 minutes).
  2. If using a slow cooker, scrape the ingredients from the saute pan into the slow cooker, then add the remaining ingredients. If using the stove top, add the remaining ingredients to the sauce pan you started with.

Stove Top

  1. Cook covered on low heat 45 minutes to an hour, stirring occasionally. Allow mixture to cool. Using an immersion blender puree until smooth. See notes.

Slow Cooker

  1. Cook 4 hours on high with the cover on. Unplug the cooker, and allow it to cool slightly.
  2. Using an immersion blender puree until smooth. See notes.

To Serve

  1. Store the finished ketchup in glass jars or other container, and use as desired. It will keep for up to a month in the refrigerator, and in the freezer much longer.
  2. Enjoy!

Recipe Notes

I use New Mexico Dixon red chile. The area of northern NM between Santa Fe and Taos is renowned for its red chile. Chimayo and Dixon (2 small villages in the area) argue over who's chile is best... They're both amazing! Use New Mexico red if you can, and substitute if you must.

I have not poured hot liquids into a blender to puree in years. Immersion blenders are much safer and less messy. If you don't have one, cool the mixture prior to adding it to the blender.