Homemade oriental ketchup
4 servings
210 minutes
Eastern-style homemade ketchup is a thick, aromatic sauce with a rich flavor inspired by Arab culinary traditions. Its history roots in Eastern cooking techniques where spices play a key role. The base of the ketchup is ripe tomatoes harmoniously complemented by sweet peppers and onions, while fragrant spices like cinnamon and black and red pepper give it characteristic warmth and depth of flavor. A slight acidity from vinegar and citric acid makes it an ideal addition to meat and vegetable dishes. This homemade sauce enhances the natural taste of ingredients, turning an ordinary dish into a culinary masterpiece. Its velvety texture and rich flavor make it indispensable at Eastern feasts and modern tables.
1
Blanch the tomatoes, then chop them randomly along with the onion and pepper (seeded and cleaned). Add 2 tablespoons of salt and place on high heat to boil. Once boiling, uncover and reduce the heat to minimum. In this state, simmer uncovered for 2.5 hours, stirring occasionally.
- Tomatoes: 4 kg
- Onion: 1.1 kg
- Sweet pepper: 5 piece
- Salt: 2 tablespoons
2
Cool the obtained mass and blend it until smooth. Add vinegar, all other spices, and 0.5 teaspoon of citric acid. Put it back on high heat and bring to a boil. Reduce the heat to minimum and leave it uncovered for 30 minutes, stirring occasionally.
- Vinegar: 0.5 glass
- Citric acid: 0.5 teaspoon
- Black allspice: 10 pieces
- Black peppercorns: 8 pieces
- Sugar: 1 glass
- Ground red pepper: 3 teaspoons
- Cinnamon: 2 teaspoons
3
Sterilize the jars, fill them, and seal.