Unas Smoked Paprika Ketchup

From Steve Smee

2010 Sept/Oct

Steve Smee says this ketchup is at its peak for 5 days. Use it anywhere you need a messy, drippy, yummy sauce.


  • 2 white onions, thinly sliced
  • 2 T. olive oil
  • 2 T. + 1 t. kosher salt
  • 2 t. smoked paprika
  • 1/4 t. hot chile sauce
  • 2 t. ground cumin
  • 1 t. minced garlic
  • 2 c. sherry vinegar
  • 4-1/2 c. canned tomatoes
  • 1/2 c. white sugar


Sweat the onion in a large saucepan with oil and a little of the kosher salt until translucent. Add the paprika, chile and cumin and sauté 1 minute. Add the garlic and cook briefly. Deglaze the pan with sherry vinegar and reduce by half. Add the tomatoes and reduce to ketchup consistency, which should take a bit more than an hour. Add the sugar and the rest of the salt and cook for another 5 minutes. Let cool, purée in a blender and store, covered, in the fridge. Makes about 4 cups.