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Homemade Spicy Ketchup


  • immersion blender or food processor


  • 1 Tbsp olive oil
  • 1 cup diced yellow onion about ½ medium
  • 2 cloves garlic minced
  • 15 ounce can of tomato sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp Sriracha
  • ¼ cup brown sugar
  • 2 Tbsp apple cider vinegar
  • tsp cinnamon
  • tsp ground ginger
  • Salt & pepper to taste
  • 1 Tbsp Manitoba Milling Co Smooth Whole-Milled Flaxseed


  • Heat olive oil in a dutch oven or high-sided skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and continue to cook just until garlic is fragrant (1-2 minutes).
  • Add tomato sauce, paste, chili sauce, brown sugar, vinegar, cinnamon, and ginger. Stir well to combine. Bring to a boil and then lower heat and simmer for 35-40 minutes, or until slightly thickened and darker in color.
  • Transfer to a large (quart-size) wide-mouth mason jar, add the flax, and use an immersion blender to pureé until smooth (or blend in a food processor until smooth). Let it cool to room temperature before screwing the lid on the jar and storing in the refrigerator.