Chef Paul Gayler's Spicy Tomato Horseradish Ketchup
8 servings
135 minutes
This spicy ketchup is a true find for connoisseurs of rich flavor combinations. Based on European culinary traditions, it combines the sweetness of ripe tomatoes and apples with the spiciness of cinnamon and cloves, the sharpness of horseradish, and the zest of mustard. Its preparation requires patience as tomatoes and spices simmer slowly to reveal their aromatic depth. Renowned chef Paul Gailer created this recipe in pursuit of the perfect balance of flavors. This ketchup wonderfully complements meat dishes, appetizers, and even cheeses, turning them into a gastronomic masterpiece. Sealed in sterilized jars, it retains its richness and spiciness, making it a great addition to any table.
1
Cut the tomatoes into large pieces, peel the apples and remove the core, then chop.
- Tomatoes: 2 kg
- Apple: 250 g
2
Chop the onion finely and break the cinnamon stick into pieces.
- Onion: 200 g
- Cinnamon sticks: 1 piece
3
Clean and grate 7.5 cm of horseradish root.
- Horseradish: 1 piece
4
Place tomatoes, puree, onion, and apples in a pot with mustard seeds and celery, cinnamon, half of the vinegar, and salt. Bring to a boil over low heat.
- Tomatoes: 2 kg
- Tomato puree: 1 tablespoon
- Onion: 200 g
- Apple: 250 g
- Mustard seeds: 1 teaspoon
- Celery seeds: 0.5 teaspoon
- Cinnamon sticks: 1 piece
- White wine vinegar: 250 ml
- Sea salt: 25 g
5
Boil for 1-1.5 hours, stirring occasionally until a paste-like mass of tomatoes forms: the mixture should reduce by 1/3. Use the back of a ladle to push the mixture through a fine sieve into a clean pot.
6
Add the remaining vinegar, sugar, and horseradish.
- White wine vinegar: 250 ml
- Light brown sugar: 250 g
- Horseradish: 1 piece
7
Cook on low heat until the sugar dissolves, then boil with bubbles for 30-40 minutes or until thickened.
8
Pour into sterilized jars and seal.
9
Cool before use.