{RECIPE} Homemade Chili and Paprika Ketchup

by Jillian Leslie on

I was asked by Ore-Ida to make a dinnertime meal using one of their products. I'm a huge French fry fan so this wasn't hard for me. I thought it would be fun to make my own homemade ketchup to go along with their Golden Krinkle French fries and the delicious chicken sliders I decided to cook for a simple family dinner.

The ketchup was simple to make and turned out so tasty! The best part is you can adjust it how you like it... with more tang, sweet, or spice.



(Makes 1 cup of ketchup)

  • 2 pounds ripe tomatoes
  • 1/4 cup diced red pepper
  • 2 cloves garlic crushed (or minced)
  • 1 shallot
  • 1/4 cup diced onion
  • 1/4 cup rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon thyme
  • Salt to taste (I used about 2 teaspoons)


Blanch the tomatoes in boiling water for 20 seconds to loosen the skins, then put them in an ice bath to keep them from cooking. The skins will peel right off. You can cook the whole tomato, but you'll have to strain out the seeds and skin. I think it is easier to skin and seed them before cooking.

Quarter tomatoes and remove the insides with the seeds.

Add the chopped onion, shallot, garlic, and thyme to a saucepan with a little olive oil over medium heat. Cook until they soften. Add the tomatoes and simmer for about 30 minutes, stirring occasionally.

The tomatoes should come apart into a chunky sauce just by stirring.

Add salt, vinegar, sugar, paprika, and chili powder. Use an immersion blender to blend. You could also use a food processor, but since you still need to reduce, it is convenient to keep it in the saucepan.

Simmer for another 15-20 minutes to reduce and thicken. It will continue to thicken as it cools, so remove it from heat just before it gets to the thickness you want.  Cool and serve. Yum!



  • Chicken thighs
  • Provolone cheese
  • Arugula
  • Hawaiian dinner rolls
  • Paprika
  • Chili Powder
  • Salt


Coat the chicken with olive oil and salt, put on hot grill. Add the paprika and chili powder when they are almost done (so the spices don't burn). I used the same spices on the chicken that I used in the ketchup to tie the dish together. 

Add some thin slices of provolone cheese and serve on toasted Hawaiian roll. Top with some of the ketchup and some arugula.

Compensation was provided by Ore-Ida® via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Ore-Ida.


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