[CH] Homemade Ketchup
Deb deForest (deforest@selec.net)
Thu, 30 Sep 1999 11:15:58 -0500
Homemade ketchup was mentioned a while back on the list. I
was too lazy to type in the recipe I use that came from
David Rosengarten on FoodTV but have just found it posted at
that site (http://www.foodtv.com/fn/recipes/index.htm) again
to cut and paste so here it is. I use Muir Glenn tomatoes
and tomato paste and add Calvin's and whatever-is-on-hand
hab sauce (and more than 1/4 cup depending on the sauce) to
make a hot version. I also use an immersion blender (the
boat motor-like thingys) instead of a regular blender so I
don't have to worry about forming a geyser in the kitchen.
I store it in the fridge in re-used ketchup squeeze bottles
since I don't can or bottle it.
Deb in Houston
--
TOMATO KETCHUP
Onion slices from 2 large onions, 2/3 inch thick
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cup red wine vinegar
1/3 cup, plus 1 tablespoon (1/4 pound) packed brown sugar
1 head garlic, cloves peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon ground oregano
3/4 teaspoon freshly ground black pepper
4 teaspoons ground cardamom
Salt to taste
Three 28-ounce cans whole tomatoes
Two 12-ounce cans tomato paste
Place onion slices on grill. Grill until the slices are
blackened on both sides about 15 minutes per side.
In small black skillet toast the coriander seeds, cumin
seeds, and mustard seeds.
Toast these spices about 5 minutes, and then grind them in a
mortar and pestle or a spice grinder.
In saucepan combine the blackened onions, the toasted
spices, red wine vinegar, brown sugar, garlic, capers, and
hot sauce.
Add the paprika, cinnamon, allspice, ginger, oregano, black
pepper, cardamom, and salt to taste. Then add the whole
tomatoes and tomato paste.
Simmer this mixture for 3 hours, stirring every 15 minutes
to break up the tomatoes and to prevent sticking. Puree some
of the mixture in blender.
If the pureed ketchup seems too thin, continue cooking it
until it's reduced to a consistency you like.
Yield: about 2 quarts