Tomatoes bring thoughts of ketchup to many people. Ketchup is eaten year round and is usually a staple in every household. Did you know that you can make ketchup at home? How about a recipe for spicy ketchup that will change up your meals?
Spicy Tomato Ketchup
4 lbs. tomatoes, 1 lb. of shallots or onions peeled, 2-inch piece of peeled fresh ginger, 6 peeled cloves of garlic, 4 seeded chilies (if you dare), 6 celery ribs with the leaves.
For spice bag: 2 Tbsp coriander seed, 1 tsp cloves, 1 tsp crumbled mace blades. Place these spices together in cheesecloth. Tying the bag together makes it easier to remove the spice bag after cooking.
For each 4 cups of pulp that you make you need: 1 cup of cider vinegar, ¼ cup of brown sugar (white can also be used), 2 tsp salt, 1 Tbsp sweet paprika.
This is a moderate cooking level recipe. Cooking time is about 2 ½ hours. You will need a food processor. The required container to have is sterile canning bottles. Yields about 2 pints and has a 2 year shelf life, heat processed. It is ready to eat right away.
Combine tomatoes, onions or shallots, ginger, garlic, and chilies in the food processor until you have the mixture coarsely chopped.
Put all of this from the food processor into a large saucepan. Take the celery ribs and tie that together and add both that and the spice bag to the mixture in the pan. Bring to a boil and simmer 25 minutes while watching the onions and shallots. If they become soft then that is long enough.
Take out the spice bag and celery. Move the mixture through a food mill or sieve and then back into the pan. Boil this mixture for ¾-1 hour. The mixture will reduce in half when it is time.
Take the pulp mixture and measure it to add the right amount of vinegar, sugar, salt, and paprika. Boil that together for 1 hour stirring often. The mixture will thicken and reduce. Pour the mixture into hot, sterilized bottles, then seal. The heat process the bottles to create a vacuum seal. My video explains this process that was passed down to me. Many canning jars and bottle packages explain this process in preserving.
The Heat Process
You can use the ketchup right away after heat processing it, although it gets better with age.
Happy DIY ketchup!
If you loved this Tomatoes 5 blog, go back for my 1st installment, 2nd installment, 3rd installment and 4th Installment. You should also check out my Veggie blog, my Salsa blog, and my Gazpacho blog.
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I truly believe in the concept that you need to know your mountain. Honestly, I need to feel those people around me and acknowledge how they contribute to me being me. I, in turn, work hard to be there for others.
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