Sharing the love of Bronco's to the world!
Today is NATIONAL KETHCUP DAY so we’re going to discuss a favorite condiment here at Bronco’s (served by the gallon) – KETCHUP!
Ketchup is more than an order to “hurry and get up here”. – Sorry 🤣
What can we say about ketchup other than “WE LOVE IT”? Is it still America’s favorite condiment or is it true what they started saying years ago that salsa had actually pulled ahead?
Here at Bronco’s Restaurants in Omaha Nebraska, we can attest to the fact that Americans really do still love their ketchup.
We can classify ketchup users in a number of ways, but here’s the top three:
Today is NATIONAL KETHCUP DAY so we’re going to discuss a favorite condiment here at Bronco’s (served by the gallon) – KETCHUP!
Ketchup is more than an order to “hurry and get up here”. – Sorry 🤣
What can we say about ketchup other than “WE LOVE IT”? Is it still America’s favorite condiment or is it true what they started saying years ago that salsa had actually pulled ahead?
Here at Bronco’s Restaurants in Omaha Nebraska, we can attest to the fact that Americans really do still love their ketchup.
We can classify ketchup users in a number of ways, but here’s the top three:
Ketchup: A Saucy History
Ketchup’s history begins in ancient China, where a fermented fish sauce called *kê-chiap* or *koe-chiap* was used as early as 300 BCE. This salty, tangy condiment, made from fish, salt, and spices, spread along trade routes to Southeast Asia, where it evolved into various fermented sauces. By the 17th century, European traders, particularly the British and Dutch, encountered these sauces in Malaysia and Indonesia, where they were called *kecap* or *ketjap*. The term “ketchup” derives from these names.
In the 18th century, Europeans adapted the recipe, substituting fish with ingredients like mushrooms, walnuts, or oysters to suit local tastes. These early Western ketchups were thin, vinegary, and varied widely in flavor. By the late 1700s, tomatoes began appearing in recipes in Britain and America, though tomato-based ketchup didn’t dominate until the 19th century. In 1812, James Mease, an American, published one of the first known tomato ketchup recipes, combining tomatoes, sugar, and spices.
The turning point came with industrialization. In 1876, Henry J. Heinz launched his Heinz Tomato Ketchup, perfecting a recipe with ripe tomatoes, vinegar, sugar, and spices, preserved for mass production. Its thick, sweet-tart consistency and bottled convenience made it a household staple. By the early 20th century, Heinz’s version had standardized ketchup as a tomato-based condiment, overshadowing earlier variants. Today, ketchup is a global icon, with annual consumption in the U.S. alone exceeding 700 million bottles.
Homemade Tomato Ketchup
From Top Secret Recipes – the Heinz Ketchup clone:
By the age of 12 John Heinz was peddling produce from his family’s garden in post-Civil War Pittsburgh. By age 25, he and a friend launched Heinz Noble to sell bottled horseradish in clear glass bottles to reveal its purity. Henrys pickling empire grew as he added jams, jellies, and condiments to the line, including ketchup, which was added in 1876. you’ll still see the famous Heinz pickle logo on every product.
>Read and Print a copy of the full recipe here
1. Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a covered container.
Makes 1 1/2 cups
