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Serrano Ketchup

Photo: Jennifer Causey; Styling: Jessie Baude

Total time 55 mins

Serves 32 (serving size: 1 tsp.)

We consider this to be pretty hot, a go-to condiment for fire breathers. For a milder version, remove the seeds from one or both serranos. You can even plant your own serrano crop and placing basil, squash or cucumbers near the plant helps ward off pests. Add a smoky kick to your favorite burger or use it as a dip for roasted sweet potato fries. We recommend pairing it with our classic, no frills Fresh-Ground Brisket Burger.   


  • 1 cup chopped onion
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 2 (4-in.) serrano peppers, chopped
  • 1 garlic clove, chopped
  • 1 (14.5-oz.) can unsalted diced tomatoes, undrained
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons water

Nutrition Information

  • calories 19
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 33 mg
  • calcium 6 mg
  • Est. Added Sugars 2
  • sugars 3

How to Make It

  1. Place first 10 ingredients in a blender; process until smooth.

  2. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture. Bring to a boil; cook, stirring occasionally, until reduced to 2 cups, about 10 minutes. Place cornstarch in a small bowl, and add 2 teaspoons water; stir until smooth. Add cornstarch mixture to pan; cook 1 minute or until mixture thickens, stirring constantly.

  3. Cool completely. Cover and refrigerate up to 2 weeks.