Homemade spicy fennel ketchup

I like experimenting with making ketchups. The regular Heinz ketchup is of course aclassic that will live forever, but sometimes it’s good to have a ketchup with more taste to it, especially for spicy sausages and on burgers. In this one, a spicy fennel taste is what I’m going for. This recipe makes about 2 jars of delicious homemade ketchup.

Time: 60 minutes
Skill Level: Easy

You’re going to need:
8 smoked, roasted chillies
2 cans of chopped tomatoes (If you live in a part of the world with GREAT tomatoes, you can use fresh ones instead. Lucky you!)
0,5 cup tomato paste
2 tbsp rapeseed oil
6 tbsp apple cider vinegar
1 cup of brown sugar (I use the sticky kind)
1 tbsp worcestershire sauce
2 tbsp freshly ground fennel seed
1 tsp marjoram
1/2 tsp ground cloves
1 tbsp ground pepper
1 tbsp ground cumin
1 tbsp maldon salt
2 tbsp ground chili flakes

Fennel seeds

Put your smoked and roasted chillies with rapeseed oil in a blender, and blend to a fine paste. Combine with everything else in a saucepan, and bring slowly to a boil. Let it simmer for 45 minutes or until desired consistency is reached. Blend in batches until desired smoothness is achieved. Let it cool to room temperature before putting in containers and storing in the fridge. Sterilize your equipment and jars, seal them properly, and this kind of sauce will stay good for many months in your fridge.