Several months ago I read a news article on yahoo about Heinz making a new ketchup. They have not added a new product to their line in 10 years. This article inspired me to make my own because I could not find it in my area. I used Heinz brand ketchup only because I wanted to get an idea what it might taste like. I understand it was a huge hit and they added it to their product's line after it paid off. The article link did not work so here is a different article: http://www.nytimes.com/2011/10/26/business/media/ketchup-moves-upmarket-with-a-balsamic-tinge.html

I am not particular about ketchup brands but I have condiment kings in my family and thought they might appreciate the new flavor! I have been experimenting making my own condiments and it has paid off nicely. Many ready made products have too much sugar and other ingredients that aren't very healthy!

Step 1: What You Will Need

Empty sterilized wine cooler bottles
Sterilized corks
Twine or ribbon to tie around the neck of the bottle
Light weight cardboard for label
Scissors
Pen or marker
Hole punch not shown
Favorite home- made condiments

Step 2: Bottle Labels

I had a piece of cardboard that was enclosed in the canning jar box that made perfect labels
Cut out a bottle shape with a neck and . . . .
Punch a hole in the neck part with a hole punch
Outline the outside with a marker pen
Write the title on the label

Step 3: Contents

I made some home made canned apricot salsa and cranked up some ketchup using balsamic vinegar and garlic seasoning to put in the bottles. I used dried mustard in one bottle and included the recipe for hot mustard in the card because this mustard goes flat fast and needs to be made 1/2 hour before serving. I have not had an opportunity to make the hot mustard yet but bought the dry mustard when I do. I received a comment here at Instructables from another member for a hot mustard recipe I will include below. For picture purposes I just put mustard in one bottle so I would have 3 wine bottles filled with a condiment. I wanted to make homemade Bar-b-q sauce but did not have all the ingredients. Below are the recipes for Ketchup, hot mustard, and the salsa.

Ketchup:

1 cup Heinz ketchup
A few drops of the balsamic vinegar to taste
Add garlic seasoning to taste
Mix well

In my opinion home-made ketchup is the best because it has less sugar and is healthier. I made this ketchup because of the article I read online and thought the guys would appreciate it.

Hot mustard:

aofsletten says:
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustards found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!.

Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.

Apricot salsa:

I canned this recipe but a person can make it fresh and it will keep for about 2-3 weeks in the fridge.

4 cups sliced apricots, remove pits
1 Cup sugar
4 Tablespoons lime juice
3 Tablespoons chopped cilantro
2 Tablespoons chopped red onion
3 Garlic buds
4 Jalapeno peppers 2 seeded and finely chopped and 2 finely chopped
1 Finely chopped bell pepper

Place apricots into a large pot, add lime juice, and bring to a boil
Add the cilantro, onion, jalapeno peppers, and bell pepper
Lower heat, cook down for about 30 minutes.
Add sugar
Cook until peppers are done.
Remove from heat.

I made my recipe with much less sugar than what most recipes call for. I like mine a little more tart so you can taste the fruit. My apricots were naturally sweet already. The next time I make this I will brown the peppers, garlic, and onions first and see what it does for the recipe.

Step 4: Filling the Bottles

Fill each bottle leaving enough space for the cork so it does not over flow
Place the cork into the top

Step 5: Sunshiine's Final Thoughts

Here are two of my Condiment Kings! This is a great thing to do with the kids for Father's day. The condiments will last about 2 to 3 weeks in the fridge. That is why I put them in small bottles. My son was here a few weeks ago and I snagged these bottles before he threw them away. I just knew there would be something I could use them for. My favorite was the apricot salsa. My neighbor tried it and said it was really good. She wanted a bottle to give her friend from work who loves hot salsa.

Thanks for stopping by and please do come again. Have a Happy Father's Day!
Sunshiine