Homemade ketchup
Homemade Ketchup: An Authentic Delicacy Without Additives Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: Approximately 4 jars of 400 g Homemade ketchup is a true treasure in the kitchen of any cooking enthusiast. This recipe, full of flavors and colors, will not only bring a touch of nostalgia but also allow you to enjoy a healthy condiment without additives or preservatives. Moreover, you will discover how easy it is to prepare a customized version tailored to your taste. Essential ingredients: - 1 liter of tomato puree (ideally homemade) - 12 red peppers (preferably kapia, for their sweetness) - 8-12 hot peppers (or to taste; adjust according to how spicy you want the ketchup) - 5 red bell peppers - 1 celery root (about 200 g) - 1 large onion - Salt, to taste - Pepper, allspice, basil (or other preferred spices) - 100 g sugar (about one cup) - 50 ml vinegar - 2-3 tablespoons oil A bit of history: Ketchup, in its modern form, has become a popular condiment worldwide, but its origins are lost in the mists of time, initially being a fish sauce. Over the years, recipes have diversified, including various ingredients such as tomatoes, and today it is an indispensable companion for any dish, from burgers to steaks. Making homemade ketchup is a tradition that brings family and friends together, turning cooking into a warm and creative experience. Step by step: 1. Preparing the ingredients: Start by washing all the vegetables thoroughly. The peppers (red and hot), bell peppers, and celery should be cleaned and seeded. Peel and wash the onion, then cut it into large cubes for easier processing. 2. Grinding the vegetables: Pass all the vegetables through a meat grinder or food processor. This step is essential for achieving a fine and homogeneous texture for the ketchup. 3. Boiling the mixture: In a large pot, mix the vegetable puree with the tomato puree and salt. Simmer on low heat, stirring occasionally to prevent sticking. This is an important step as boiling allows the flavors to blend and develop. 4. Adding aromatic ingredients: Once the mixture starts to thicken (about 30-40 minutes), add the vinegar, sugar, oil, and preferred spices. Continue to simmer for another 15 minutes, ensuring that the ketchup becomes creamy and flavorful. 5. Straining: Use a sieve with larger holes to strain the ketchup. This step is crucial as you want to achieve a fine texture, leaving only the vegetable skins. It is best to use a small ladle to help the puree pass easily through the sieve. 6. Preserving: Add 4 crushed aspirin to the strained ketchup. These help preserve the preparation. Place the obtained mixture in sterilized jars, leaving a little space at the top for expansion. 7. Heating the jars: Place the jars of ketchup in the oven tray, on a layer of newspaper. Heat the oven on low, then turn it off, allowing the jars to cool slowly inside. This method helps form a vacuum, ensuring better preservation. Practical tips: - Choosing ingredients: Use fresh, quality vegetables, preferably from the garden or market. The taste of your ketchup will depend greatly on the quality of the ingredients used. - Adjusting spiciness: If you are a fan of spices, add more hot peppers or even a few drops of hot sauce to the mixture for a truly spicy ketchup. - Experimenting with spices: Add other spices, such as garlic or cumin, to create a unique flavor. Frequently asked questions: - Can homemade ketchup be frozen? Yes, ketchup can be stored in the freezer. Fill small containers and make sure to leave enough space for expansion. - What are the best combinations for ketchup? It pairs wonderfully with fries, burgers, steaks, or even as a base for more complex sauces. - How long does homemade ketchup last? If stored properly, ketchup can last well for up to a year, but it is best to consume it within the first 6 months to enjoy maximum flavor. Nutritional values (per 100 g): - Calories: 90 - Fat: 1 g - Carbohydrates: 20 g - Protein: 1 g Making homemade ketchup is a satisfying activity that will not only bring a delicacy to your table but also pleasant memories with loved ones. Dare to experiment and personalize the recipe, and the result will surely please everyone. Enjoy your homemade ketchup with your favorite dishes and savor every spoonful!
Ingredients
- 1 liter of broth (and this is homemade
- otherwise wheres the charm?) 12 red peppers (preferably kapia) 8
- 12 hot peppers (or to taste
- how spicy you want the final product) 5 red bell peppers 1 celery 1 large onion salt
- to taste pepper
- allspice
- basil
- or any other spices you like 1 cup of sugar (100 g) 50 ml vinegar 2
- 3 tablespoons of oil
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