Homemade ketchup

Name: Homemade ketchup - Angela A.
Ingredients: 3 kg tomatoes (2 l broth) 1.5 kg bell peppers 6 medium onions 8 cloves of garlic 5 bay leaves celery leaves 1 tablespoon dried oregano 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground

Sauces - Homemade ketchup by Angela A. - Recipia

Homemade Ketchup - a simple yet incredibly tasty recipe that brings a touch of summer to every jar. This isn't your typical ketchup recipe; it's a unique blend of ingredients that combines the natural flavors of vegetables with spices that give it an exceptional taste. Below, I will show you how to prepare this delicious ketchup, perfect for serving alongside various dishes. Preparation time: 40 minutes Cooking time: 1 hour Total time: 1 hour and 40 minutes Number of servings: 10 jars of 400 g Necessary ingredients - 3 kg tomatoes (or 2 liters of tomato puree for a quicker option) - 1.5 kg bell peppers - 6 medium-sized onions - 8 cloves of garlic - 5 bay leaves - Celery leaves - 1 tablespoon dried oregano - 1 teaspoon cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground cumin - 1 teaspoon ground thyme - 1 tablespoon honey - ½ cup vinegar (100 ml) - 5 tablespoons sugar - Salt and pepper to taste A touch of history Ketchup has deep roots in culinary history, with origins linked to fermented fish sauces used in Asia. Over time, it has evolved, and today, tomato ketchup is a staple condiment in kitchens worldwide. The homemade ketchup recipe you'll discover below preserves tradition while adding a personal twist through the chosen ingredients. Preparing the homemade ketchup Step 1: Preparing the peppers Start by roasting the bell peppers. They can be roasted on a grill or in the oven until the skin turns black and peels off easily. Once roasted, place them in a covered bowl to "steam" for a few minutes. This will make peeling them easier. Step 2: Cleaning the peppers Once cooled, peel the peppers, remove the seeds, and cut them into small pieces. Place them in a colander to drain excess liquid. Step 3: Preparing the tomatoes If you've chosen to use fresh tomatoes, roughly chop them and pass them through a food mill. If you opt for tomato puree, skip this step and use the puree directly, which will give you a thicker ketchup. Step 4: Mixing the ingredients In a large pot, add the chopped peppers and place over low heat. Meanwhile, chop the onion and garlic in a food processor. Add them to the pot over the peppers and mix well. Step 5: Adding the puree If you're using tomato puree, now is the time to add it to the pot. Mix well to combine the ingredients. Let it simmer over low heat, stirring frequently to prevent sticking. Step 6: Seasoning Add the bay leaves, celery leaves, oregano, cinnamon, ginger, cumin, thyme, honey, vinegar, sugar, salt, and pepper to taste. Mix well and let it simmer, making sure to stir often. Step 7: Cooking the ketchup Allow the ketchup to simmer over low heat, stirring frequently, until the mixture reduces and thickens. This process can take about 30-60 minutes, depending on your desired consistency. Step 8: Blending Once the ketchup has reached the desired consistency, turn off the heat, remove the celery leaves and bay leaves, and blend everything with an immersion blender until you achieve a smooth texture. Step 9: Preserving Fill hot jars with the hot ketchup. Cover the jars with lids and place them in a preheated oven at 120°C for 20-30 minutes to sterilize. Then, wrap the jars in blankets and let them cool slowly for two days. Practical tips - Ensure that the jars and lids are perfectly clean to avoid contamination. - Experiment with different spices, such as chili, cloves, or even turmeric, to create a personalized version of the ketchup. - If you prefer a less sweet ketchup, reduce the amount of sugar or omit the honey. Delicious pairings This homemade ketchup is perfect for accompanying fries, burgers, or even as a base for homemade pizza sauce. It also pairs wonderfully with cheeses and cold cuts. Frequently asked questions 1. Can I use canned tomatoes? Yes, you can use canned tomatoes, but make sure they contain no added preservatives. 2. How can I adjust the sweetness of the ketchup? If you prefer a less sweet ketchup, reduce the sugar or add lemon juice for a tangier flavor. 3. How long can homemade ketchup be stored? If stored under proper sterilization conditions, homemade ketchup can be kept for up to 1 year. Nutritional benefits Homemade ketchup is rich in antioxidants due to the tomatoes, and the addition of spices like cumin, cinnamon, and ginger provides anti-inflammatory benefits as well. Additionally, it is a healthier option compared to commercial ketchup, due to the absence of preservatives and additives. Conclusion Making homemade ketchup is not only a delightful activity but also a way to bring authentic flavor into your kitchen. Whether you use it for a family meal or give it as a personalized gift, this ketchup will surely be appreciated. Don't hesitate to explore its various uses and share the recipe with your loved ones!

Ingredients

3 kg tomatoes (2 l broth) 1.5 kg bell peppers 6 medium onions 8 cloves of garlic 5 bay leaves celery leaves 1 tablespoon dried oregano 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground

Homemade ketchup

Ingredients

Tags

Categories