Homemade ketchup
1 serving
15 minutes
Homemade ketchup is a culinary find that can turn ordinary dishes into works of culinary art. This rich, spicy, and slightly tangy sauce combines the freshness of ripe tomatoes with the heat of cayenne pepper and the zest of ginger and garlic. Its roots lie in traditional recipes for homemade preserves, where each housewife aimed to create her unique sauce filled with the aromas of spices and herbs. With the addition of mustard oil and cilantro, the ketchup gains a rich flavor with a hint of Eastern notes. It is perfect for meat dishes, potatoes, or snacks and pairs excellently with grilled foods, transforming any dish into a true culinary masterpiece. Homemade ketchup is not only tastier than store-bought versions but also possesses exceptional naturalness, conveying the warmth of home and care for health.
1
Pour boiling water over a large tomato for a couple of minutes. Then cool it with cold water.
- Tomatoes: 450 g
2
Remove the skin.
3
Chop ginger, onion, and garlic coarsely.
- Ginger: 20 g
- Red onion: 35 g
- Garlic: 16 g
4
Cut the tomato into small cubes and salt it.
- Tomatoes: 450 g
- Sea salt: to taste
5
Chop the hot pepper finely. Do not remove the seeds.
- Cayenne pepper: 7 g
6
Heat oil in a thick-bottomed pan and add ginger, onion, and hot pepper.
- Mustard oil: 1 tablespoon
- Ginger: 20 g
- Red onion: 35 g
- Cayenne pepper: 7 g
7
Stir after a couple of minutes and add the tomato. Reduce the heat to medium.
- Tomatoes: 450 g
8
Chop the greens.
9
After 3-5 minutes, when the tomato turns into a puree, add the tomato paste.
- Tomato paste: 35 g
10
Add spices. Mix.
- Ground pepper blend: 0.5 teaspoon
11
In a minute, pour in the tomato juice.
- Tomato juice: 100 ml
12
Add garlic and cook for another 3 minutes, stirring occasionally.
- Garlic: 16 g
13
When the mass cools slightly, pour it into a deep container and add cilantro.
- Cilantro: 0.5 bunch
14
Blend until smooth consistency.
15
Pour into a convenient storage container. Done!
