Free Recipe Tomato Ketchup 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Tomato Ketchup 2 Recipe
Onion slices from 2 large
-onions; 2/3 inch thick
1 ts Coriander seeds
1 ts Cumin seeds
1 ts Mustard seeds
1 c Red wine vinegar
1/3 Cup; plus 1 tablespoon, (1/4
-pound) packed brown sugar
1 Head garlic; cloves peeled
1/4 c Capers with their brine
1/4 c Hot sauce
3/4 ts Paprika
3/4 ts Ground cinnamon
3/4 ts Ground allspice
3/4 ts Ground ginger
3/4 ts Ground oregano
3/4 ts Freshly ground black pepper
4 ts Ground cardamom
Salt to taste
3 cn (28-oz) whole tomatoes
2 cn (12-oz) tomato paste
Tomato Ketchup 2 Preparation
Homemade ketchup was mentioned a while back on the list. I was too lazy to type in the recipe I use that came from David Rosengarten on FoodTV but have just found it posted at that site ) again to cut and paste so here it is. I use Muir Glenn tomatoes and tomato paste and add Calvin”s and whatever-is-on-hand hab sauce (and more than 1/4 cup depending on the sauce) to make a hot version. I also use an immersion blender (the boat motor-like thingys) instead of a regular blender so I don”t have to worry about forming a geyser in the kitchen. I store it in the fridge in re-used ketchup squeeze bottles since I don”t can or bottle it. Place onion slices on grill. Grill until the slices are blackened on both sides about 15 minutes per side. In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds. Toast these spices about 5 minutes, and then grind them in a mortar and pestle or a spice grinder. In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce. Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture for 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in blender. If the pureed ketchup seems too thin, continue cooking it until it”s reduced to a consistency you like. Yield: about 2 quarts Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on Sep 30, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Tomato Ketchup 2?
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