Homemade ketchup - or - paste made from tomatoes, bell peppers, and kapia peppers

Name: Homemade ketchup - or - paste made from tomatoes, bell peppers, and kapia peppers - Varvara J.
Ingredients: 2.5 kg tomatoes; 2 kg peeled kapia peppers; 2 kg peeled bell peppers; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 4 bay leaves; 3; 4 tablespoons sugar; 7; 8 tablespoons salt; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon cinnamon; 1 tablespoon honey; 1 tablespoon garlic powder (or fresh crushed garlic); 1 teaspoon sweet paprika; 1/2 kg oil

Conserve - Homemade ketchup - or - paste made from tomatoes, bell peppers, and kapia peppers by Varvara J. - Recipia

Homemade Ketchup - Paste from tomatoes, bell peppers, and kapia Who doesn't love a delicious homemade ketchup to complement their favorite dishes? This homemade ketchup recipe is not only a fantastic way to preserve fresh tomatoes and peppers but also an opportunity to add a touch of creativity to your kitchen. I will share with you the detailed steps to achieve a perfect, flavorful, and tasty ketchup that will make winter much more enjoyable. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 14 small bottles and one of 750 ml Ingredients: - 2.5 kg ripe tomatoes - 2 kg cleaned bell peppers - 2 kg cleaned kapia peppers - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 4 bay leaves - 3-4 tablespoons sugar - 7-8 tablespoons salt - 1 teaspoon dried thyme - 1 teaspoon dried basil - 1 teaspoon cinnamon - 1 tablespoon garlic powder (or fresh, crushed garlic) - 1 teaspoon sweet paprika - 0.5 kg oil Step by step for a perfect homemade ketchup: 1. Preparing the tomatoes: Start by washing the tomatoes well. Then, using a knife, gently score each tomato, pressing lightly all over the surface at a 45-degree angle. This trick will help you remove the skin more easily, saving precious time. 2. Chopping the tomatoes: Once you have peeled the tomatoes, place them in a food processor and chop them finely. Consistency is key, so make sure you get a smooth puree. 3. Cooking the tomatoes: Transfer the tomato puree into a double-bottomed pot and place it over medium heat. Let it simmer for 30 minutes, stirring occasionally to prevent sticking. 4. Preparing the bell and kapia peppers: While the tomatoes are cooking, clean the bell and kapia peppers of their cores. You can chop them in a food processor or with a meat grinder, depending on your preference. 5. Adding the peppers: After the 30 minutes of cooking the tomatoes, add the chopped bell and kapia peppers. Mix well and let it cook for another 30 minutes. 6. Seasoning the ketchup: Now it’s time to add the oil, balsamic vinegar, honey, sugar, salt, bay leaves, thyme, dried basil, cinnamon, garlic powder, and sweet paprika. Mix the ingredients well and let the mixture simmer for 2 hours, stirring occasionally, especially in the second hour, to avoid burning. 7. Sterilizing the bottles: While the ketchup is simmering, sterilize the bottles or jars you will use. You can do this by boiling them or by exposing them to heat in the oven. 8. Bottling the ketchup: When the ketchup is ready, pour the hot mixture into the bottles, using a knife to help eliminate air bubbles. Screw on the lid and place the bottles in a preheated oven at low heat for an hour. This process will help seal them, ensuring your ketchup will last through the winter. Useful tips: - Spicy version: If you like a spicier ketchup, add some chopped hot peppers to the pepper mixture. This will give the ketchup a warm kick and perfectly complement grilled dishes. - Natural sweetening: If you want a healthier ketchup, you can replace sugar with a natural sweetener, such as maple syrup or agave. - Serving: This homemade ketchup is perfect to serve alongside fries, burgers, or even as a sauce for pizza. You can also use it as a base for sauces or for marinating meat. Nutritional benefits: Homemade ketchup is an excellent source of vitamins due to the tomatoes, which are rich in lycopene, a natural antioxidant. Additionally, bell and kapia peppers contain vitamins A and C, beneficial for the immune system. By using natural ingredients like honey and balsamic vinegar, this ketchup becomes a healthy alternative to store-bought versions, which often contain preservatives and additives. Frequently asked questions: 1. Can I use other types of tomatoes? Of course! Cherry tomatoes or Roma tomatoes are excellent for ketchup due to their high flesh content and strong flavor. 2. How can I keep the ketchup longer? It’s important to properly sterilize the bottles and ensure the ketchup is poured hot. Also, store it in cool, dark places. 3. Can I freeze the ketchup? Yes, you can freeze the ketchup in airtight containers. This is an excellent option if you want to preserve some of the fresh tomato harvest for later. This homemade ketchup will surely become an essential part of your favorite recipes. Whether you use it to accompany a dish or as a base for other preparations, it is a simple, quick, and flavorful recipe. So, don't wait any longer! Get into the kitchen and try this delicious recipe. You will be proud of the result!

Homemade ketchup - or - paste made from tomatoes, bell peppers, and kapia peppers

Tags

Categories