Smoky Paprika Ketchup offers a unique take on an everyday condiment with a nod to Spanish culinary traditions. At its heart, this recipe draws inspiration from the robust flavors of Spanish smoked paprika, known as *pimentón*. This spice is a hallmark of Spanish cooking and is prized for its complex, slightly sweet, smoky aroma. Whether you’re enjoying a plate of freshly grilled chorizo, smoky patatas bravas, or roasted vegetables, it’s the pimentón that often delivers that unmistakable depth of warm, savory flavor. Bringing this richness into ketchup creates a transformative condiment that elevates ordinary meals into something extraordinary.
The story of this condiment begins with a focus on fundamentals—organic tomato paste is used for its deep, concentrated flavor and smooth texture, but there’s room for the adventurous home chef to use freshly pulped tomatoes for a fresher, brighter finish. Apple cider vinegar introduces a welcome acidic tang while also adding a layer of natural complexity that balances the sweetness of brown sugar. Brown sugar, whether light or dark, lends a caramelized depth to the ketchup, creating the harmonious sweet-tangy base that’s essential to its appeal.
The real star of this recipe, though, is the smoked paprika. Sourced traditionally from Spanish oak wood-smoked peppers, this ingredient gives the ketchup a deep, smoky richness that makes it stand out. Paired with spices like garlic powder, onion powder, and a hit of cayenne pepper, the flavor profile builds a beautifully layered complexity. Each bite tells a story of wood-fired flavors mingling with sun-ripened tomatoes and earthy sweetness.
What’s equally appealing about Smoky Paprika Ketchup is that it’s simple to prepare but feels artisanal in taste. With only about 10 minutes of active prep time and a low simmer on the stovetop, this recipe is easy enough to create for weeknight use or to impress guests at a backyard barbecue. The slow simmering process ensures the ingredients meld together, allowing the smoked paprika and spices to infuse every spoonful of the ketchup with bold character.
What sets this ketchup apart from store-bought varieties is its adaptability. Love an extra spicy kick? Adjust the cayenne pepper to your liking. Looking for an even smokier touch? Add an extra dash of smoked paprika. The recipe is forgiving and encourages you to customize it to suit your palate. That’s the joy of homemade condiments—they’re perfectly tailored to your own taste preferences.
Smoky Paprika Ketchup is more than just a condiment—it’s an homage to Spanish flavors brought into your kitchen. Whether slathered on a juicy burger, used as a dip for crispy fries, or brushed onto a rack of ribs fresh off the grill, it lends an unmistakable touch of smoky sophistication to any dish. Bottle it up, store it in the fridge, and enjoy its bold, warm flavors for weeks to come—a little jar of smoky sunshine from the kitchens of Spain, blended with culinary artistry and endless versatility.
Smoky Paprika Ketchup
Ingredients
- 1 cup organic tomato paste or use freshly pulped tomatoes for a fresher flavor
- ½ cup apple cider vinegar unfiltered for a more complex flavor
- ¼ cup brown sugar light or dark, depending on sweetness preference
- 1 tablespoon smoked paprika preferably Spanish for an authentic flavor
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional for an extra kick
Instructions
- In a medium saucepan over medium heat, combine the tomato paste, apple cider vinegar, and brown sugar. Stir until the sugar has dissolved, about 2 minutes.
- Add the smoked paprika, sea salt, onion powder, garlic powder, ground black pepper, and cayenne pepper to the saucepan. Stir to blend the spices with the other ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low and continue to cook, stirring occasionally, for about 35-40 minutes, or until the flavors marry and the consistency thickens.
- Remove from heat and let the ketchup cool. For a smoother texture, use an immersion blender to blend the mixture directly in the saucepan, or transfer to a blender and process until smooth.
- Transfer the ketchup to a sterilized jar or bottle and refrigerate. It will thicken slightly as it chills and can last up to a month refrigerated.