Ketchup (my version)

Name: Ketchup (my version) - Aneta F.
Ingredients: 20 kg tomatoes; 5 kg roasted bell peppers; 10 tablespoons grated salt; 5 hot peppers; 600 g sugar; 1 packet ground pepper; 1 teaspoon cloves; 1 teaspoon ground mustard seeds; 1 packet preservative; 1 tablespoon wine vinegar

Sauces - Ketchup (my version) by Aneta F. - Recipia

Sweet-Spicy Ketchup for Winter Making ketchup at home is a tradition that has brought joy to many households over time. This versatile condiment not only enhances the flavor of dishes but also offers a nostalgic pleasure, reminding us of moments spent with family. The sweet-spicy ketchup I will share with you is perfect for both pizza and various sauces, and it is an excellent way to preserve tomatoes from your own garden. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 16 jars (10 jars of 800 g and 6 jars of 400 g) Ingredients - 20 kg tomatoes - 5 kg roasted bell peppers - 5 hot peppers - 10 tablespoons salt - 600 g sugar - 1 packet ground pepper - 1 teaspoon cloves - 1 teaspoon ground mustard seeds - 1 packet preservative - 1 tablespoon wine vinegar Necessary utensils - A 20 L pot (or a large saucepan) - Food processor - Tomato seed separator - Sterilized jars (800 ml and 400 ml) - Wooden spoon - Stove or cooktop for cooking Preparing the ketchup 1. Preparing the ingredients Start by washing the tomatoes and bell peppers. If you have a garden, this is the perfect opportunity to use fresh vegetables. The tomatoes should be ripe and juicy, and the peppers should be meaty. Once washed, place the peppers on the grill to roast them. This will add a smoky flavor to your ketchup. 2. Peeling the peppers After the peppers are roasted, let them cool slightly, then peel them and remove the seeds. This step is essential for achieving a smooth texture in the ketchup. Rinse them under cold running water to remove any remaining skins. 3. Separating the tomatoes Use the seed separator to obtain the tomato pulp. This is the essential part of your ketchup. The juice and pulp will later combine with the peppers to create a delicious base. 4. Grinding the peppers Place the roasted peppers and hot peppers in the food processor and chop them until you get a smooth paste. This combination will give your ketchup a spicy kick. 5. Boiling the mixture In a 20 L pot, add the tomato pulp and pepper paste. Place the pot over low heat, being careful not to have a high flame, to avoid burning the ingredients. Stir continuously to prevent sticking to the bottom of the pot. This stage will take about 1-1.5 hours until the mixture reduces to less than half its volume. 6. Seasoning After about an hour, add salt, sugar, and spices (ground pepper, cloves, and mustard seeds). It is important to taste the mixture from time to time to adjust the spices to your preferences. The ketchup should be a balance between sweet, salty, and spicy. 7. Testing the consistency To check if the ketchup is ready, you can use the mother’s method: place a wooden spoon in the middle of the pot. If it stands upright, the ketchup is cooked enough. This is a traditional technique that helps you achieve the perfect consistency. 8. Adding the preservative Once the ketchup is ready, dissolve the preservative in a tablespoon of vinegar and mix it into the sauce. This will help preserve the ketchup for a longer time, so you can enjoy it throughout the winter. 9. Filling the jars Prepare the sterilized jars. You can do this by placing them in an oven tray at low heat for a few minutes. Fill the jars with warm ketchup, then seal them tightly with the lids. It is important to use sterilized jars to prevent bacteria from developing. 10. Preserving Once the jars are filled, cover them with blankets and let them cool slowly. This step will help create a perfect vacuum inside the jars, ensuring better preservation. Tips and variations - Cornstarch: If you desire a thicker consistency, you can add cornstarch dissolved in a small amount of water. Add it during boiling and mix well. - Spice variations: You can experiment with spices by adding dried basil, oregano, or even a bit of cinnamon for a more exotic flavor. - Customized flavors: If you prefer a sweeter ketchup, you can increase the amount of sugar or add a splash of molasses. Serving suggestions Serve the sweet-spicy ketchup alongside pizza, burgers, or fries for an explosion of flavors. You can also use the ketchup as a base for more complex sauces by adding mayonnaise or yogurt for a delicious salad dressing. Nutritional benefits Homemade ketchup is a good source of lycopene, a powerful antioxidant found in tomatoes, which is associated with reducing the risk of chronic diseases. Additionally, it is much healthier than commercial versions, which may contain unhealthy additives and preservatives. Frequently asked questions 1. Can I use canned tomatoes? While it is ideal to use fresh tomatoes, you can also use canned tomatoes. Make sure to choose a version without additives. 2. How can I keep the ketchup longer? Ensure that the jars are well sterilized and that the ketchup is stored in cool, dark places to prevent spoilage. 3. What should I do if the ketchup is too spicy? You can add more sugar or a splash of vinegar to reduce the spiciness. Now that you have all the necessary information, all that’s left is to get to work. Get ready to enjoy a delicious sweet-spicy ketchup that will turn every meal into a celebration!

Ketchup (my version)

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