Homemade Spicy Ketchup: A Recipe
In the spirit of sharing simple food, done differently, Toby has shared the recipe for his popular Spicy Ketchup so you can try it at home. Homemade ketchup can brighten any casual burger and chip supper, or bacon sandwich. It’s not difficult and it is made using the kind of ingredients you may well have in your cupboards.
This is what you need:
- 2 tins of whole tomatoes in juice
- 5 medium onions, chopped
- 20 cloves of garlic (yes, TWENTY)
- 10 tablespoons of vegetable oil (180ml)
- 5 tablespoons of tomato paste
- 450g light brown sugar
- 600ml cider vinegar
- 0.5 teaspoons pepper
- 0.25 teaspoons salt
and the spices:
- 5 teaspoons chilli powder
- 2.5 teaspoons smoked paprika
- 1.25 teaspoons cinnamon
- 1.25 teaspoons ground allspice
And here’s how to do it:
- Use a blender to puree the tomatoes and their juice until smooth. Heat the oil and fry the onions and the garlic with the salt over a medium heat, stirring occasionally, until the onions are golden brown. This should take around 8 minutes.
- Add the spices and the pepper and cook, stirring frequently, for one minute.
- Add the blended tomatoes, the tomato paste, the sugar and the vinegar and cook, stirring occasionally, until the mixture becomes very thick. This should take between 45 and 55 minutes, and it’s best to stir more frequently towards the end to help prevent scorching.
- Puree the results in the blender until smooth. Be extra careful blending hot liquids. Chill for at least 2 hours – this allows the flavours to develop and is an important part of the process.
- Keep refrigerated, and use it up within a month.
Did you know…
Ketchup was created by the Chinese in the 17th Century, and introduced to Britain via 18th Century colonial settlers in Malaysia and Singapore. In the UK it developed from a fish-based condiment to being made mostly from mushrooms! It wasn’t until the 19th Century it became almost always tomato based and sold locally by farmers until industrial production took off.
Ketchup is a non-Newtonian liquid – meaning that the viscosity varies under stress. That’s why knocking the bottle makes it temporarily runny enough to dollop onto your plate!
The gel-like texture of ketchup comes from the pectin in the tomatoes – pectin is what’s added to fruit to make jam & marmalade set.
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