Tuesday, July 28, 2009

Ketchup Recipe...

Picture Source: http://photograzing.seriouseats.com

A friend of mine mentioned that I should add some recipes to the blog. (Thanks Ted) Well, I had kinda forgotten about it until this weekend when my wife made her second batch of ketchup.

The first batch turned out to be some amazing stuff. Let me tell you, this ketchup on hamburgers, forgetaboutit!! So my beautiful, over worked, extremely talented wife wanted to make one with a little more kick, spicing it up a bit. I can tell you, it is time consuming but well worth the adventure! If your tired of the same old stuff from the grocery stores, this will do the trick.
Great job, babe!! Here is a modified recipe from Nicole, derived from a basic recipe courtesy of Jamie Oliver (Jamie at Home). (Blah, what a mouth full)

Picture Source: http://www.biztrademarket.com/User/179213/bb/sweet_paprika_13_lhe.jpg

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Splash of Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
2 Cayenne peppers , deseeded and finely chopped
1/2 Teaspoon Ancho Chilli Powder
1 Fresh (or dryed if fresh not available) red Paprika pepper deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.


“Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico.”

Jay Leno, on the Tonight Show

1 comment:

  1. I will ask my wife, or more like, beg my wife to make this. It sounds rite up my alley!