How To Make Homemade Ketchup/Catsup

Here is a video showing you How To Make your own Homemade Ketchup.



12 ounces Tomato Paste

1/2 cup Dark Brown Sugar

1/2 teaspoon Dry Ground Mustard

1/2 teaspoon Kosher Salt

1/2 scant teaspoon Cinnamon

2 pinches of Ground Clove

2 pinches of Allspice

1 pinch of Cayenne Pepper

2/3 cup Water

4 tablespoons White Wine Vinegar



First get out a large bowl or measuring cup, Oh and you’ll want a big fat whisk too. Okay so dump in twelve ounces of tomato paste. Homemade or store bought, is totally up to you!


Add in a half teaspoon of {dry} ground mustard.


Then a scant half teaspoon cinnamon.


A half teaspoon of kosher salt. I don’t like to use TOO much salt, so if you are using this in a recipe you don’t risk the final product being overly salty.


Next add in a couple pinches of ground clove, allspice and cayenne pepper. I added two pinches each of the clove and allspice and one of the cayenne to be exact.


Next add in about 2/3 cup of water. If it’s too thick you can always thin it out with more water.


Lastly add in four tablespoons of white wine vinegar.


The only thing left to do is stir… errr whisk. Whatever.


After I got it all stirred up I poured it into one of my bazillion jars and popped it into my fridge to develop those flavors it has going on. Like pretty much anything tomato base… it always tastes better the next day. No?



Stir until the sugar is completely dissolved.

Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.

Use where ever ketchup is called for and enjoy!

Don’t forget to check out How To Make your own Homemade Tomato Paste.

Thanks to for this recipe.

West Indian (Guyanese Style) Mango Sour

This is a quick and simple garnish recipe that Guyanese love to eat with snacks such as plantain chips, chicken foot, pholourie, potato balls, cassava balls etc. It adds a very flavorable taste to the snacks.



2 cups green mango, chopped (about 2 mangoes)
2 garlic cloves, chopped
1 wiri wiri peppers or scotch bonnet (or desired amount of pepper sauce)
1/2 tsp. salt or to taste
1 tsp. cumin powder
2 1/4 cups water
2 tbsp. vinegar (optional)



1. Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.

2. Combine all ingredients (except vinegar, if adding), in a food processor with 1/2 cup of water and blend or another option is add ingredients in a small pot and bring to a rapid boil for 15-20 minutes.

3. Add 1 cup water, salt and cumin powder and bring to boil. Reduce heat and simmer until mango is soft and cooked through. Stir mango until desired consistency is reached.

4. Adjust pepper and salt to suite.

5. If adding vinegar, allow mixture to boil for additional 5 mins, then slightly then stir in.

6. Remove from heat and let cool. Sour will thicken up once it is cooled.


Serve up… YUM!!!