Spicy Ketchup
From jo_jo_ba 10 years ago
- 3 hours to make
- Serves 40
Almost every spice under the sun goes into this exotic condiment. Not only is it perfect for dunking your favourite fries and slathering on your burgers, but it makes a mean meatloaf topping and is even delicious mixed into leftover rice for a quick side. Read more Adapted from The Homemade Pantry by Alana Chernila. Makes 5 cups, 40 (2-tbsp) servings See less
Ingredients
- 1 tbsp olive oil or camelina oil shopping list
- 1 large red onion, diced shopping list
- 6 garlic cloves, minced shopping list
- 6 lbs tomatoes, chopped shopping list
- 1 tbsp kosher salt shopping list
- 1 tsp sweet paprika shopping list
- ½ tsp nutmeg shopping list
- ¼ tsp cloves shopping list
- ½ tbsp celery seed shopping list
- ½ tsp coriander shopping list
- ¼ tsp cumin shopping list
- ¼ tsp mustard powder shopping list
- ¼ tsp turmeric shopping list
- ¼ tsp ground sumac (optional but delicious) shopping list
- ½ tsp black pepper shopping list
- ¼ cup apple cider vinegar shopping list
- ¼ cup white vinegar shopping list
- 1 tbsp brown sugar shopping list
- 2 tbsp honey (or agave nectar) shopping list
How to make it
- Heat the olive oil in a large pot and add the onion.
- Cook 3-5 minutes, until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Add the tomatoes, salt, paprika, nutmeg, cloves, celery seed, coriander, cumin, mustard powder, turmeric, sumac and pepper.
- Cover and simmer, stirring occasionally, for 1 hour.
- Pass through a fine food mill into a clean pot.
- Stir in vinegars, brown sugar, and honey or agave.
- Simmer, uncovered and stirring occasionally, until thick (about 1 hour). Taste and adjust seasoning to taste.
Storage:
- Can in a waterbath for 30 minutes.
- Fridge in a covered container for 2 weeks.
- Freezer in a freezer-safe container for 6 months (thaw in refrigerator and whisk to re-emulsify).
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