Hello and welcome! Today, we're going to walk you through a step-by-step process of making homemade ketchup. This recipe yields a flavorful, natural ketchup that you can use for months without spoiling. Let's get started!
Ingredients
4 purple onions, chopped coarsely
4 garlic cloves
4 kilos of tomatoes, chopped coarsely
1 cup of oil
4 capia peppers, seeds removed
2 red sweet apples, kernels removed
4 cloves
2 bay leaves
1 teaspoon black pepper
1 and a half tablespoons of rock salt
4 tablespoons of brown sugar
1 tea glass of grape vinegar (150 ml)
Optional: red hot peppers for a spicy kick
Instructions
Step 1: Preparing the Base
Sauté Onions: Heat 1 cup of oil in a large saucepan. Add the chopped onions and fry until browned.
Add Tomatoes: Once the onions are browned, add the chopped tomatoes. Mix well, close the lid, and let it cook.
Step 2: Blending the Ingredients
Process Peppers and Apples: Cleanse the seeds from the capia peppers and the kernels from the apples. Chop them coarsely and process them in a food processor until smooth.
Combine and Boil: Pour the processed mixture over the boiling tomatoes. Add the cloves, bay leaves, black pepper, rock salt, brown sugar, and grape vinegar. If you like it hot, you can add a few red hot peppers.
Step 3: Cooking
Boil and Blend: Boil the mixture for 40 minutes over medium heat. After 40 minutes, remove from the stove, blend the mixture, and pass it through a colander to remove the pulp.
Return to Pot: After straining, return the mixture to the pot. Boil over
medium heat for another 25-30 minutes until the desired consistency is reached.
Step 4: Canning
Prepare Jars: Pour boiling water over the lids. Pour the prepared ketchup into glass jars, wipe the rims, and close tightly with the lids that were in hot water. Turn the jars upside down to create a vacuum seal.
Cooling and Storage: Once the jars are sealed and cooled, you can store them in a cool, dry place. Check after one day to ensure the bottles are vacuum-sealed.
Final Thoughts
Congratulations, you’ve made your own delicious homemade ketchup! This recipe yields about six half-pound jars and a ketchup bottle. You can prepare it at home from the most natural ingredients and use it for months without spoiling. Good luck to those who will try this recipe!
This homemade ketchup recipe is not only delicious but also
a great way to ensure you're using natural ingredients without preservatives. Enjoy the rich flavor and satisfaction of making your own condiments at home!
Hello and welcome! Today, we're going to walk you through a step-by-step process of making homemade ketchup. This recipe yields a flavorful, natural ketchup that you can use for months without spoiling. Let's get started!
Ingredients
4 purple onions, chopped coarsely
4 garlic cloves
4 kilos of tomatoes, chopped coarsely
1 cup of oil
4 capia peppers, seeds removed
2 red sweet apples, kernels removed
4 cloves
2 bay leaves
1 teaspoon black pepper
1 and a half tablespoons of rock salt
4 tablespoons of brown sugar
1 tea glass of grape vinegar (150 ml)
Optional: red hot peppers for a spicy kick
Instructions
Step 1: Preparing the Base
Sauté Onions: Heat 1 cup of oil in a large saucepan. Add the chopped onions and fry until browned.
Add Tomatoes: Once the onions are browned, add the chopped tomatoes. Mix well, close the lid, and let it cook.
Step 2: Blending the Ingredients
Process Peppers and Apples: Cleanse the seeds from the capia peppers and the kernels from the apples. Chop them coarsely and process them in a food processor until smooth.
Combine and Boil: Pour the processed mixture over the boiling tomatoes. Add the cloves, bay leaves, black pepper, rock salt, brown sugar, and grape vinegar. If you like it hot, you can add a few red hot peppers.
Step 3: Cooking
Boil and Blend: Boil the mixture for 40 minutes over medium heat. After 40 minutes, remove from the stove, blend the mixture, and pass it through a colander to remove the pulp.
Return to Pot: After straining, return the mixture to the pot. Boil over
medium heat for another 25-30 minutes until the desired consistency is reached.
Step 4: Canning
Prepare Jars: Pour boiling water over the lids. Pour the prepared ketchup into glass jars, wipe the rims, and close tightly with the lids that were in hot water. Turn the jars upside down to create a vacuum seal.
Cooling and Storage: Once the jars are sealed and cooled, you can store them in a cool, dry place. Check after one day to ensure the bottles are vacuum-sealed.
Final Thoughts
Congratulations, you’ve made your own delicious homemade ketchup! This recipe yields about six half-pound jars and a ketchup bottle. You can prepare it at home from the most natural ingredients and use it for months without spoiling. Good luck to those who will try this recipe!
This homemade ketchup recipe is not only delicious but also
a great way to ensure you're using natural ingredients without preservatives. Enjoy the rich flavor and satisfaction of making your own condiments at home!
