What was the original ketchup recipe

So in one sense, it was just pure luck that he had a good product at the time that french fries came in, at the time that hot dogs came in, at the time that hamburgers came in. And it very quickly took over the market and it has dominated the market for the last years. Narrator: While tomato-based ketchup is the most common now, there are still specialty versions with spinach, carrots and butternut squash, cinnamon and cloves, jalapenos, Vindaloo spices, bacon, and truffles.

So the next time you grab that bottle of ketchup, remember it wasn't always tomato-based, and it traveled the world before it got to you. Smith: Oh, look at that. It sticks. It doesn't drip off. Let me have another one here to make sure the quality is as good as it should be. World globe An icon of the world globe, indicating different international options. Get the Insider App. Click here to learn more.

A leading-edge research firm focused on digital transformation. Good Subscriber Account active since Shortcuts. Stir every hour or so. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.

Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper. All Rights Reserved. Homemade Ketchup. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Homemade Ketchup Vivienne. Homemade Ketchup Barb. Homemade Ketchup Birdy Velazquez. Homemade Ketchup Chef John.

Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Smooth the texture of the ketchup using an immersion blender, about 20 seconds. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review angie. Rating: 5 stars. This recipe came out great. I have two little kids and wanted to make a ketchup without high fructose corn syrup, and to use in our homemade BBQ and sloppy joe sauces.

It tastes just like the bottled stuff. Canned crushed tomatoes made it easier to strain at the end, and the consistency is pretty good. I would skip the added water next time when using the honey. This is a keeper! Read More. Most helpful critical review instfxr. Rating: 3 stars. I had a variety of different kinds and put them all together.

Cut the stem ends off, cut them up and liquefy them, skins, seeds and all. And if some people were already putting tomatoes in ketchup, why didn't it catch on straight away? One factor that might have slowed it down was the European misconception that tomatoes were related to poisonous nightshade berries. Another could be that people were happy with their mushroom ketchup, which is still a thing in the UK Heston Blumenthal, the guy behind three-Michelin-star restaurant the Fat Duck, serves it at one of his London restaurants.

By the late 19th century though, tomato ketchup was firmly entrenched in British and American condimenting habits. But it was a Pittsburgh man named Henry J. Heinz in the s who upped the vinegar and sugar to the levels we're used to on our burgers today. He actually did it to improve the shelf life of the sauce, which had previously relied on questionable preservatives like coal tar and sodium benzoate.

It was a winning move. Seriously, is there anything we won't put ketchup on? America may not have invented ketchup but we perfected it.