Hot Green Tomato Ketchup
From danthecook 12 years ago
- 1½ Hrs to make
- Serves 500ml
A seriously hot sauce to use up all those green tomatoes that refuse to turn red. I've used a couple of scotch bonnet chillis in this because I like it hot but you can add more or less depending on your tolerance. Read more Feel free to use any other types of chillis that you like. This recipe is based upon the Jamie Oliver recipe for tomato ketchup but modified to my taste. The original recipe works very well too and I've made up several batches of that as well! See less
Ingredients
- 1 Large white onion (peeled and chopped roughly) shopping list
- 1 Medium bulb of fennel (trimmed and chopped roughly) shopping list
- 2 Sticks of celery (trimmed and chopped roughly) shopping list
- oilive oil shopping list
- 1 Large thumb-size piece of fresh ginger (peeled and chopped roughly) shopping list
- 6 Fat cloves of garlic (peeled and chopped roughly) shopping list
- 2 Scotch bonnet chillis (chopped roughly - don't discard the seeds!) shopping list
- 1 Big bunch fresh Basil (leaves picked off and stalks chopped) shopping list
- 1 Tablespoon coriander seeds shopping list
- 4 cloves shopping list
- 4 allspice berries shopping list
- 1 Teaspoon freshly ground black pepper shopping list
- 1 Teaspoon sea salt flakes shopping list
- 1.1 Kg green tomatoes (chopped roughly) shopping list
- 200ml White or red wine vinegar shopping list
- 140g White sugar shopping list
How to make it
- 1. Coat the bottom of a large, heavy based pan with olive oil and place on a medium heat.
- 2. Add the onion, fennel and celery along with the garlic, ginger, chillis, basil stalks, coriander seeds, allspice berries and cloves. Then add the salt and pepper and heat through gently for about fifteen minutes until softened.
- 3. Add the chopped green tomatoes and 350ml of cold water. Bring to the boil then simmer until reduced by about half. I find it useful to use the end of a clean wooden spoon to check the depth.
- 4. Remove from the heat then add in the basil leaves. Blend using a liquidiser, food processor or a stick blender. You want a fairly smooth sauce at this point.
- 5. Seive into a clean pan or bowl to get rid of all the tomato skins and stringly bits from the celery and fennel. Rinse your original pan and then seive the sauce for a second time back into it. This double sieving ensures a really smooth sauce.
- 6. Add the sugar and vinegar to the sauce and return to a low simmer ensuring all the sugar is dissolved. Again you can use the wooden spoon to check the depth. Be careful at this stage because once it starts to thicken it can splutter a bit and is really hot.
- 7. Sterilise some clean glass bottles either in the oven (at about 120 degrees centigrade) or using a steamer. Also sterilise a funnel at the same time.
- 8. Funnel the sauce into the bottles and cap them tightly. Leave for a couple of weeks before using and it should last for 6 months or more in a cool, dark place.
- Note : Using red wine vinegar gives a slightly browner colour to the sauce, whereas white will preserve the green colour of the tomatoes.
The Rating
Reviewed by 1 people-
So creative...so delicious....so easy to make.....so HOT!
mystic_river1
in Bradenton loved it
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