These days, there’s no excuse for using artificially colored, mass-produced condiments. Drunkenly eating fast food is one of them, of course. But the rest of the time, there are too many great small-batch products to choose from, and even better, condiments like ketchup and mayonnaise are easy to make at home. Case in point: this Spicy Bourbon Ketchup.

Don’t get too psyched—the alcohol pretty much cooks out of this, but the taste remains. It’s bold, spicy, and a bit tangy, and it’s excellent with everything from french fries to fancy shrimp.

Spicy Bourbon Ketchup
yield: Approximately 4 cups

Olive oil
1 medium yellow onion, diced
1 medium jalapeno, seeded and minced
½ teaspoon red chile flakes
6 cloves garlic, minced
1 cup bourbon
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon cinnamon
1 teaspoon cayenne pepper
1 tablespoon tomato paste
½  cup packed light brown sugar
½  cup apple cider vinegar
3 chipotle peppers, straight from the can
1 teaspoon adobo sauce from chipotle pepper can
1 29-ounce can pureed tomatoes
1 teaspoon celery salt

Method: Cover the bottom of a large with olive oil and place over medium heat. When the oil is hot, add in the onion, jalapeno, and red chile flakes. Sauté for about 5 minutes, until the onions begin to turn translucent, then add the garlic. Let sauté for another 1 to 2 minutes. Add ½ cup of the bourbon. Cook, stirring frequently, until most of the liquid has evaporated.

Add the chili powder, paprika, cinnamon, cayenne pepper, and tomato paste. Stir until incorporated. Then add the brown sugar, apple cider vinegar, chipotle peppers (they can go in whole), and adobo sauce. Mash the chipotle peppers roughly with the spoon, and cook for another couple of minutes until the mixture is bubbly and the sugar is dissolved. Add the pureed tomatoes and celery salt, and stir well.

Bring the mixture to a boil, then reduce the heat to low. Use an immersion blender on high speed to puree the ingredients until smooth. If you don’t have an immersion blender, very carefully transfer the mixture to a blender or food processor to blend, then return it to the pot over low heat. When the ingredients are fully blended, add another ½ cup of bourbon, mix well, and allow the mixture to simmer, uncovered for 45 minutes to an hour, or until the ketchup reaches the desired consistency. Once cool, transfer the ketchup to mason jars or air-tight containers and store in the fridge.

The ketchup will keep covered in the refrigerator for up to a month.