- One 28-ounce can crushed tomatoes
- 1 Tablespoon tomato paste
- 3/4 Cups white vinegar
- 2 Tablespoons olive oil
- 1/2 Cup diced onions
- 3 Teaspoons salt
- 3/4 Cups raw sugar
- 2 jalapeños, seeds removed, diced
- Juice of 1 lime
- 4 cloves garlic, finely chopped
- 1/8 bell pepper, chopped
Sauté the onions in olive oil over medium heat. When the onions begin to sweat, add the garlic. When the garlic lightly browns, add the onion and garlic to a medium-sized saucepan or small pot.
Place the saucepan on medium-low heat and add the remainder of ingredients except for the sugar. As the ingredients start to heat up and bubble, stir in the sugar so it dissolves into the mixture.
Use a stick blender to purée the mixture, or transfer to a blender for puréeing if a stick blender is not available. Return the liquid to the pot for reduction.
On medium to low heat, reduce the ketchup for about 45 minutes until it reaches the desired thickness. Ketchup will be slightly less viscous at high temperature, so plan for the ketchup to thicken up after its cooled.
Cool at room temperature or in refrigerator before serving.