Chicago-style hot dogs are famous for their strict toppings: yellow mustard, chopped onions, tomato slices, sport peppers, a dill pickle spear, and celery salt on a poppy seed bun. Ketchup is traditionally banned on a Chicago dog, but this recipe embraces it as a homemade, slightly sweet and tangy condiment that can be used on the side or as a dip. It’s a fun twist that lets you enjoy the classic Chicago dog experience with a ketchup lover’s touch.
Ingredients
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (6 oz / 170 g) tomato paste
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 g) brown sugar, packed
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) onion powder
- 1/2 teaspoon (2.5 g) garlic powder
- 1/2 teaspoon (2.5 g) celery salt
- 1/4 teaspoon (1.25 g) ground black pepper
- 1/8 teaspoon (0.6 g) ground allspice
- Pinch of ground cloves
Instructions
- In a medium saucepan, combine the tomato sauce, tomato paste, water, apple cider vinegar, brown sugar, Worcestershire sauce, onion powder, garlic powder, celery salt, black pepper, allspice, and cloves. Whisk until smooth.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Reduce the heat to low and let the ketchup simmer uncovered for 20–25 minutes, stirring every few minutes, until it thickens to your desired consistency. It should coat the back of a spoon.
- Remove from heat and let cool to room temperature. The ketchup will thicken further as it cools.
- Transfer to a jar or squeeze bottle and refrigerate until ready to use.
Tips
- Adjust sweetness: If you prefer a less sweet ketchup, reduce the brown sugar to 1 tablespoon (15 g). For a more traditional ketchup flavor, use white sugar instead of brown.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a kick, but keep it subtle so it doesn’t overpower the other Chicago dog toppings.
- Consistency: If the ketchup becomes too thick after cooling, whisk in a little water (1 teaspoon at a time) until it reaches the desired texture.
- Common mistake: Don’t skip the simmering time—this is what develops the deep flavor and thickens the ketchup properly. Rushing it will result in a thin, raw-tasting sauce.
Serving Suggestions
Serve this ketchup as a dipping sauce for french fries, onion rings, or tater tots. It also works as a topping for burgers, hot dogs, or even as a base for barbecue sauce. For a true Chicago dog experience, serve it on the side so purists can ignore it while ketchup lovers can add it to their heart’s content.
Variations
- Smoky Ketchup: Add 1/2 teaspoon smoked paprika to the simmering mixture for a smoky depth.
- Spicy Ketchup: Stir in 1–2 teaspoons of sriracha or your favorite hot sauce after cooking.
- Honey Ketchup: Replace the brown sugar with 2 tablespoons (30 ml) honey for a floral sweetness.
- No-Sugar Ketchup: Omit the brown sugar entirely and add a pinch of stevia or a few drops of liquid sweetener, if desired.
Storage and Reheating
Store the ketchup in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen in small portions for up to 3 months—thaw in the refrigerator overnight before using. To reheat, warm gently in a saucepan over low heat, adding a splash of water if needed to loosen the texture. Do not leave the ketchup at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. Simmer them longer (about 40 minutes) to reduce and thicken, then proceed with the recipe. The flavor will be fresher but slightly less concentrated.
Why does my ketchup taste too vinegary?
The vinegar taste will mellow as the ketchup sits. If it’s still too sharp after cooling, stir in a pinch of baking soda to neutralize some acidity, but do this carefully—it will bubble.
Can I make this ketchup without sugar?
Yes, you can omit the brown sugar entirely. The ketchup will be more tart and less sweet. You can add a sugar substitute like erythritol or stevia to taste, but note that the texture may be slightly different.
How long does homemade ketchup last?
Refrigerated in a sealed container, it will keep for up to 2 weeks. Always check for signs of spoilage like mold or off-odors before using.
Is this ketchup safe for canning?
No, this recipe is not formulated for home canning. It must be refrigerated or frozen for storage.
Can I use this on a traditional Chicago dog?
Technically, no—ketchup is not a traditional Chicago dog topping. But this recipe is for those who want to enjoy a Chicago-style dog with ketchup on the side or as a dip. It’s your hot dog; enjoy it your way.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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