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Smoked Paprika and Cumin Ketchup

Smoked Paprika and Cumin Ketchup

By Diane UngerJune 5, 2017

  • Makes
    2 cups
  • Cook Time
    45 minutes
  • Rating

This condiment, inspired by the many Cuban fritas we sampled in Miami, is a balanced blend of smoky, savory, sweet, tangy and spicy flavors. Butter, used to sauté the onion, added a richness that oil did not. We liked the sauce best made with Cholula Hot Sauce or Crystal Hot Sauce. Use this as you would ketchup—on eggs, potatoes and, of course, burgers.

Tip

Don’t use double-concentrated tomato paste, which usually is packaged in tubes. The flavor will overwhelm the sauce.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, chopped (2 cups)

  • ¼

    cup tomato paste

  • 2

    tablespoons smoked sweet paprika

  • 1

    tablespoon ground cumin

  • 2

    garlic cloves, finely grated

  • 2

    cups water

  • 6

    tablespoons hot sauce

  • 3

    tablespoons ketchup

  • 1

    tablespoon molasses

  • ½

    teaspoon kosher salt

  • ½

    teaspoon ground black pepper

Step 1

In a medium saucepan over medium-high, melt the butter. Add the onion and cook, stirring, until golden brown, 7 to 10 minutes. Add the tomato paste and cook, stirring, until it begins to brown, about 3 minutes. Stir in the paprika, cumin and garlic and cook until fragrant, about 30 seconds.

Step 2

Stir in the water and bring to a boil. Reduce to medium-low and simmer, stirring occasionally, until the consistency of jam, about 20 minutes. Off heat, stir in the remaining ingredients. Let cool for 15 minutes, then process in a blender or food processor until smooth, about 1 minute. Cool to room temperature. The sauce keeps, refrigerated, for up to 1 week.

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