Parfait! New, Improved (and mebbe Best!) ‘Sup!

PimientoCheeseBurgerMay2011bfLORich, thick, nicely spiced (with a newly updated blend of seasonings), and really pretty darned simple to toss together – as long as you’ve got a tall pot and a spatter shield* to minimize those flaming hot balls of tomato goo – ketchup is one of those condiments that you really should think about making for yourself.

I’ve been playing around with this recipe for several years, and just this week, believe that I have perfected it to make for a ‘sup! that’ll stand up to the best (Heinz, of course).

01aSupPotbfLO*Or, use your slow cooker, it’s all good.

•1 tbsp celery salt
•1 tsp Cayenne
•2 tsp paprika
•1 tsp cinnamon
•1 tsp ginger
KetchupSplashGuardBFLO•1 tsp cloves
•2 tbsp sea salt
•1 tsp Aleppo pepper
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp Tellicherry pepper
•1-1/2 cup sugar
•4 (12 oz) cans tomato paste
•6 cups water rinsed out from the paste cans
•1 cup vinegar
•1 cup cider vinegar
•1/4 cup Worcestershire
•2 tbsp Angostura bitters

02aSupPintbfLOCombine all the ingredients together in that tall pot (or slow cooker) and cook over low-ish heat – stirring often – until thick, 50 minutes to an hour should do it.

Let the ‘sup mellow for a couple of days before serving, or, transfer to prepared canning jars and process in a boiling water bath for 15 minutes.

This batch was planned for making some of my (kinda famous) barbecue sauce, so the 64 ounces and one pint of ‘sup both went into the fridge to rest until the weekend – I’ll enjoy that pint on everything I like slathering ketchup on, and then a lot of folk will enjoy the barbecue sauce.

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