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Smoky Jalapeño Ketchup with Sweet Potato Fries

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2 pints 1x


Units Scale
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 clove garlic, minced
  • 2 jalapeños, diced (seeded if you want less heat)
  • 3 Tbsp tomato paste
  • 1 tsp salt
  • 1 Tbsp smoked paprika
  • 1/4 tsp allspice
  • 1 28-ounce can diced or crushed tomatoes with juice
  • 1/4 cup apple cider vinegar
  • 3 Tbsp unsulfured molasses
  • 3 Tbsp adobo sauce


  1. In a large saucepan, heat the oil over medium-high heat. Add the onion and cook until beginning to brown, or even blacken, in some spots.
  2. Turn the heat down to medium and add the garlic and jalapeños.
  3. Cook for another minute before adding the tomato paste, salt, smoked paprika, and allspice. Cook again for a minute, fully mixing the tomato paste around.
  4. Add the tomatoes and their juice, apple cider vinegar, molasses, and adobo sauce. Stir everything together and cook until quite thick, about 45 minutes.
  5. Remove from heat and blend, either with an immersion blender or a regular blender (careful with the heat - leave the lid cracked!) until very smooth. If necessary, strain out lumps.
  6. Season with salt as necessary. Store in an airtight container in the refrigerator.


For the sweet potato fries, you can make either baked or fried fries. I love them both, but don't have recipes for them alone on the site!