They way I cook is simple, unless you want to duplicate what I did! I find a recipe that I like and I start following the directions. Then I quickly deviate without measuring anything or writing it down. It’s a dab this and a dash of that style of cooking. And that is what happened with my spicy Ketchup.
It started with this recipe I found on pinterest. Simple enough right. Well the recipe call for 28oz of puréed tomatoes. I had over 96 oz….let the deviation begin!
This made 12 jars of ketchup. Obviously you would need to try to cut this in half for a more reasonable use but this was perfect for a swap.
what you need (if I remember correctly )
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 tablespoon of roasted Garlic
- 2 tsp red pepper flakes
- 1 Tablespoon of Horseradish
- 1 96-oz can tomato purée
- 1.5 cups brown sugar (I think, I really didn’t even try to measure this)
- 1 cup apple cider vinegar
- 1 little can tomato paste
- 1 tsp kosher salt
- 1/2 tsp ground mustard (I used mustard seed)
- 1/4 tsp nutmeg
- 1 Tablespoon Chipotle pepper powder
- Heat oil in a pot over medium heat. Sauté the onion until for 5 to 8 minutes until translucent. Halfway thru cooking the onions add the horseradish, red pepper flakes and garlic and finish cooking Onions.
- Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, nutmeg, pepper,and chipotle pepper and stir to combine.
- Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 90-120 minutes (Smaller batches will take less time) until it is thick like ketchup.
- Using an immersion blender, food processor or blender, puree the mixture until smooth.
- Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.
I really liked it, it taste like normal ketchup but then you realized it had a kick. It was like an after thought! Enjoy!