Bloody Mary Ketchup is a sweet and spicy ketchup that is easy to make, full of flavour, and packed with health benefits. Not only does it taste great on burgers, fries, eggs and more, but it’s also an excellent source of vitamins A and C. Plus, its unique combination of flavours will leave your taste buds wanting more!
So let’s get started – with making your homemade bloody mary ketchup!
If you still need persuading about making this ketchup…
• Make your next BBQ or picnic the talk of the town with your homemade Bloody Mary Ketchup. The robust flavour will pair perfectly with any meat, making it a great addition to this event.
• Enjoy all-natural ingredients that are sure to make your ketchup even more delicious. No need to worry about artificial preservatives or sweeteners; just fresh tomatoes, spices and herbs!
• Impress your guests with an unusual and impressive that’s just a bit boozy to be intriguing.
How to make a bloody mary ketchup that sings (and dances!)
The process begins with gathering the necessary ingredients, such as ripe tomatoes, shallots, garlic, red pepper, celery stalks Worcestershire sauce, Tabasco sauce, fish sauce, horseradish sauce, celery seed, black pepper, mustard powder, chilli flakes, brown sugar, vinegar and vodka. Once all of these items have been gathered and prepped, you start by roasting the tomatoes and garlic. While these are roasting, prepare, chop and then saute the shallots, celery and red pepper in the pan.
Then add the roasted tomatoes and garlic to the sauteed ingredients. And also add the rest of the ingredients, except for the vodka. Stir well and boil everything together until all the flavours are blended and the mixture has started to thicken.
Next, with the pan off the heat, blend the sauce to your preferred consistency. Pass the sauce through a sieve for s smooth sauce. Return the pan to the heat again for a few minutes, add the vodka and stir through. Remove from the heat and ladle into sterilised jars/bottles and seal.
The final step is to let the ketchup rest for at least an hour, preferably longer before using it so that all of those wonderful flavours can meld together into one delicious condiment.
When cooled store in the fridge for up to a month or freezer for up to 6 months.
TIPS
1. Use good quality ingredients:
Always use the freshest and best quality tomatoes, seasonings, and spices that you can get for your ketchup to ensure a tasty outcome.
You can use whole tomatoes or cherry tomatoes, or a mixture of the two.
For the bell pepper component, you can also use preserved roasted red peppers.
2. Roast the tomatoes and garlic:
Before blending them into a sauce you should roast the vegetables in an oven until they are slightly charred and tender; this will help add an extra taste boost to this sauce.
3. Balance the sweetness with some heat:
Bloody Mary ketchup has quite a bit of sweetness from the tomatoes and sugar so balance it out with some chillies or other spicy elements such as smoked paprika or cayenne pepper to create an interesting complexity to the sauce.
5. Decide about the desired consistency of the sauce
It is best to decide from the outset whether you want a textured (chunky or half/half) or smooth sauce. This way you can set a course for how much you aim to blend the sauce.
You can use an immersion/stick blender OR a standard blender (CAUTION: If the sauce is too hot steam pressure can result when you put it in a blender. This can splatter and burn! So be careful. And be patient for the sauce to cool sufficiently to be safer.)
Then once it’s smooth, check whether it’s runny enough (or squeezable) or thick enough. If it is too thick add a bit more vinegar. If too runny, allow it to simmer for longer until thick enough.
Customize a homemade bloody mary ketchup
- You can add a variety of different spices to the recipe, including smoked paprika, ginger and cloves for something a bit different.
- Use different types of tomatoes for more flavour complexity, such as Roma or beefsteak tomatoes. Make sure to roast them to deepen the flavour. Or you can add some sun-dried tomatoes for a similar effect.
- Include fresh herbs in the recipe like oregano, basil or parsley for a herby kick and extra flavour dimension.
- Incorporate other vegetables into your ketchup recipe to add texture and taste variety— courgettes and carrots work great this way.
- Consider using different kinds of vinegar like white balsamic vinegar, apple cider vinegar or sherry vinegar to give your bloody mary ketchup distinct notes that set it apart from the standard recipe.
- Experiment with adding additional elements such as complementary flavoured vodka(e.g.citrus flavours) instead of plain to further customize the taste profile.
You can do so much with this ketchup
Add it to soups and stews
Stir some into an autumn vegetable soup or hearty beef stew for extra umami flavour.
Use as a marinade
Mix with olive oil and herbs to create the perfect marinade for grilled chicken, pork or steak.
Spice up your eggs and any other meal.
Scramble some into eggs before cooking for an added kick of flavour. Add to a prawn cocktail, as a base for homemade pizza, serve with a full English breakfast, or on bacon sandwiches…Use this ketchup as you would any standard ketchup – just do not overdo it!
Create interesting cocktails
Mix equal parts of bloody mary ketchup, tomato juice and tequila for a morning margarita that’s sure to please everyone.
Serve as a dip or condiment
Accompany fried foods such as French fries, onion rings or tempura vegetables with this tangy condiment for extra zestiness!
A welcome, and unique, food gift.
This unusual take on a tomato ketchup will be received and enjoyed with pleasure, especially the morning after the night before!
This adults-only Bloody Mary ketchup recipe is the perfect addition to your condiment range. It’s a great way to add some spice and flavour to your favourite foods, while also providing an interesting twist on classic ketchup.
Whether you serve this with burgers or use it as a dip for fries or veggies, everyone will love the unique taste of this special condiment. Give it a try. With its bold flavours and mild vodka kick, ketchup is sure to be a hit!
Bloody Mary Ketchup Recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Kitchen foil
- Oven tray
- Preserving pan or large saucepan
- Long-handled spoon for stirring
- Immersion blender
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable, non-reactive, lids
Ingredients
- 2 tbsp olive oil
- 1 kg tomatoes
- 100 g red bell pepper
- 2 cloves garlic
- 2 shallots
- 2 sticks celery
- 1 tsp mustard powder
- ½ tsp celery salt
- ½ tsp pepper
- 1 tsp horseradish sauce
- 4 tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1 tsp fish sauce
- ¼ tsp chilli flakes
- 180 g brown sugar
- 180 g apple cider vinegar
- 100 ml vodka
- salt to taste
Instructions
- Set the oven temperature to 200 degrees ℃ to heat up.
- Wash the tomatoes and let them drain off excess water.
- Cut the tomatoes in quarters and line the pieces up on a lined oven tray. Drizzle with some olive oil, salt and pepper.
- Wrap the garlic cloves in a small piece of foil, with a splash of oil, and add to the corner of the tray.
- Place the tomatoes and garlic in the oven for 35 minutes to roast.
- Wash, drain and trim the celery stalks and the portion of red pepper.Peel the shallots.
- Finely chop the shallot onions, celery and pepper and add to the pan with a tablespoon of the oil. Set on medium heat to allow them to start to soften.
- Once the tomatoes have roasted add them to the pan.
- Carefully squeeze the roasted garlic cloves out of their peels and add to the pan too.
- Add the mustard powder, celery salt, black pepper, horseradish sauce, Worcestershire sauce, Tabasco sauce, fish sauce, red chilli flakes, sugar and vinegar to the pan. Stir well to combine and distribute the ingredients.
- Turn up the heat and bring the mixture to a boil, stirring frequently.
- Allow it to simmer fairly rapidly for 25-30 minutes. Make sure to stir regularly to prevent scorching (this is NOT the flavour your want!).
- Remove the pan from the heat.
- Use the immersion blender to break down the sauce to your preferred consistency.Pass the sauce through a fine mesh sieve for an even smoother result.
- Add the smooth sauce back into the pan and heat up again for 5 minutes until bubbling. At this point, taste the sauce for seasoning and adjust if needed.Also if it is too thick add a bit more vinegar. If too runny, allow it to simmer for longer until thick enough.
- Once you are satisfied, add the vodka. Stir it well through the mixture.
- Take the pan off the heat for 1 minute.
- After a final stir, ladle the hot sauce into the prepared sterilised jars or bottles and seal.Allow the ketchup to cool completely to room temperature, then label.
- Store in the fridge, in an airtight container for up to 1 month, or freeze for up to 6 months.To store it for longer, process it further using a waterbath for 20min.
- Allow the sauce an hour or two to let the flavour blend before diving in and using.
Notes
TIPS
1. Use good quality ingredients:
Always use the freshest and best quality tomatoes, seasonings, and spices that you can get for your ketchup to ensure a tasty outcome. You can use whole tomatoes or cherry tomatoes, or a mixture of the two. For the bell pepper component, you can also use preserved roasted red peppers.2. Roast the tomatoes and garlic:
Before blending them into a sauce you should roast the vegetables in an oven until they are slightly charred and tender; this will help add an extra taste boost to this sauce.3. Balance the sweetness with some heat:
Bloody Mary ketchup has quite a bit of sweetness from the tomatoes and sugar so balance it out with some chillies or other spicy elements such as smoked paprika or cayenne pepper to create an interesting complexity to the sauce.5. Decide about the desired consistency of the sauce
It is best to decide from the outset whether you want a textured (chunky or half/half) or smooth sauce. This way you can set a course for how much you aim to blend the sauce. You can use an immersion/stick blender OR a standard blender (CAUTION: If the sauce is too hot steam pressure can result when you put it in a blender. This can splatter and burn! So be careful. And be patient for the sauce to cool sufficiently to be safer.) Then once it’s smooth, check whether it’s runny enough (or squeezable) or thick enough. If it is too thick add a bit more vinegar. If too runny, allow it to simmer for longer until thick enough.Customize a homemade bloody mary ketchup
- You can add a variety of different spices to the recipe, including smoked paprika, ginger and cloves for something a bit different.
- Use different types of tomatoes for more flavour complexity, such as Roma or beefsteak tomatoes. Make sure to roast them to deepen the flavour. Or you can add some sun-dried tomatoes for a similar effect.
- Include fresh herbs in the recipe like oregano, basil or parsley for a herby kick and extra flavour dimension.
- Incorporate other vegetables into your ketchup recipe to add texture and taste variety— courgettes and carrots work great this way.
- Consider using different kinds of vinegar like white balsamic vinegar, apple cider vinegar or sherry vinegar to give your bloody mary ketchup distinct notes that set it apart from the standard recipe.
- Experiment with adding additional elements such as complementary flavoured vodka(e.g.citrus flavours) instead of plain to further customize the taste profile.
You can do so much with this ketchup
Add it to soups and stews
Stir some into an autumn vegetable soup or hearty beef stew for extra umami flavour.Use as a marinade
Mix with olive oil and herbs to create the perfect marinade for grilled chicken, pork or steak.Spice up your eggs and any other meal.
Scramble some into eggs before cooking for an added kick of flavour. Add to a prawn cocktail, as a base for homemade pizza, serve with a full English breakfast, or on bacon sandwiches…Use this ketchup as you would any standard ketchup – just do not overdo it!Create interesting cocktails
Mix equal parts of bloody mary ketchup, tomato juice and tequila for a morning margarita that’s sure to please everyone.Serve as a dip or condiment
Accompany fried foods such as French fries, onion rings or tempura vegetables with this tangy condiment for extra zestiness!A welcome, and unique, food gift.
This unusual take on tomato ketchup will be received and enjoyed with pleasure, especially the morning after the night before!Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.