Homemade Ketchup

It's been a while since a shared a favorite recipe and here's one that's easy and way better than buying the Heinz:

Saute a medium diced onion and as many minced garlic cloves as you personally like in some olive oil until the onion is translucent. Then add some grated ginger, a seeded habanero or jalapeno finely minced, and some chopped up cilantro (about 1/4 cup, you can also sub in or mix with basil). Add 1 cup of vinegar (the recipe I read calls for 1/2 c. red wine and 1/2 c. apple cider - if you only have apple cider use 1 cup of that) and 1/2 c. brown sugar (more if you like a sweeter ketchup up. Let that come to a boil and reduce a bit. Then add one 28 oz can of whole peeled tomatoes or tomato puree (not sauce, too liquidy). Let that simmer and reduce by half, usually about 20-30 minutes. Keep stirring every so often so it doesn't burn.

Then put in a blender until all the chunks are gone. You might want to wait for the mixture to cool down a bit first. Then keep it in a tight container for up to 3 weeks. I've also done it where I've used the puree and chopped everything so fine that I didn't put it in the blender and had a bit of a relish/ketchup. It's good.

It's simple, but impressive to guests when you pull out the homemade ketchup. It's a lot of bang for very little.