Spicy homemade ketchup

Name: Spicy homemade ketchup
Ingredients: 3 kg tomatoes; 1500 g red bell peppers; 2 large onions (300 g); 5 garlic cloves; 20 g celery leaves; 2 chilies; 4 tablespoons sugar; 1 teaspoon oregano; 1 teaspoon basil; 1 teaspoon ground ginger; 1 teaspoon tarragon; 4 bay leaves; 100 ml vinegar; 1 teaspoon salt; 1 teaspoon ground pepper

Sauces - Spicy homemade ketchup by Nicoleta H. - Recipia

Spicy homemade ketchup made with tomatoes and roasted red peppers simmers until thick and smooth, with a kick from the two chilies. I saw Laura Laurențiu’s recipe and made it yesterday; the vinegar keeps it tangy, while the onion, garlic and herbs stay in the background without covering up the roasted vegetables, and simmering gives it a deep red color. I serve it with fries. Prep: 45 minutes. Cook: 150 minutes. Rest: 8 hours and 10 minutes. Total time: 11 hours and 25 minutes. Servings: 38. About 37 kcal and 1 g protein per serving.

Ingredients

3 kg tomatoes
1500 g red bell peppers
2 large onions (300 g)
5 garlic cloves
20 g celery leaves
2 chilies
4 tablespoons sugar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon ground ginger
1 teaspoon tarragon
4 bay leaves
100 ml vinegar
1 teaspoon salt
1 teaspoon ground pepper

Preparation

1. Roast the bell peppers at 220°C for 25 minutes, turning them halfway through, until the skin blisters and is charred in places. 2. Cover the roasted peppers and leave them for 10 minutes, then remove the skin, seeds and stems. 3. Pass the tomatoes through a tomato mill. Peel the onions and garlic, then blend them with the roasted peppers until you have a paste. 4. Put the tomatoes, vegetable paste, celery leaves, chilies split lengthwise, sugar, oregano, basil, ginger, tarragon and bay leaves in a large pot. Simmer uncovered over low heat for 120 minutes, stirring often, until the mixture thickens. 5. During the last 15 minutes of simmering, sterilize the washed bottles in the oven at 110°C; keep the lids in boiling water for 5 minutes. 6. Add the vinegar and simmer for another 5 minutes. Taste and season with 1 teaspoon salt and 1 teaspoon ground pepper. Remove the bay leaves, celery leaves and chilies. 7. Pour the hot mixture into the sterilized bottles and seal them. Wrap them in a wool blanket and leave them until completely cool, about 8 hours.

Notes

Meaty, fully ripe tomatoes leave less liquid in the pot, so the paste reaches the right consistency more easily. Red peppers with thick flesh are easier to peel after roasting; the skin needs to be blistered, not just softened. A tomato mill separates the skin and seeds, while the blender helps make a smooth base from the onion, garlic and peppers. Reducing it is the part you might be tempted to cut short; if the sauce still runs thinly off the spoon, it needs more time to cook down. Compared with tomato sauce for pasta, this turns out thicker and more concentrated in flavor. Keep the bottles in the fridge and use the contents within 3 days of opening. Serve it with fries or in a cheese sandwich. You can increase or decrease the amounts of oregano, basil, ginger and tarragon to taste.