HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
- Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
- Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
- Peach-Curry Ketchup
- Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
- Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
FRESH ORGANIC CATSUP
Use organic ingredients to make this home made ketchup with no sodium. Perfect for the Paleolithic Diet.
Provided by Montgomery Bakers
Categories Side Dish Sauces and Condiments Recipes
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil. Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.
- Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat. Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 5.5 mg, Sugar 3.2 g
CATSUP AKA KETCHUP
I'm posting this recipe as a request from Jeff Hixson-it's very nice and is much, much better than the store stuff!
Provided by Diana Adcock
Categories Vegetable
Time 3h30m
Yield 7 pints
Number Of Ingredients 14
Steps:
- In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
- Puree vegetables in a food processor or run through a food mill.
- Return to pot.
- Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
- Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
- Remove spice bag when desired thickness is reached, and discard.
- Spoon into clean, sterile hot jars leaving 1/4 inch head space.
- Seal and process for 10 minutes at altitudes up to 1000 feet.
- Any higher please consult canning chart or email me.
APPLE CATSUP (KETCHUP)
A good slightly spicy slightly sweet catsup substitute for those who don't like or can't have tomatoes.
Provided by Nyteglori
Categories Sauces
Time 1h1m
Yield 64 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and bring to a simmer.
- Simmer over medium low heat until thickened, stirring occasionally.
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