Ketchup

Today I made some homemade ketchup.  I have been wanting to try my hand at making ketchup, and since we still have lots of tomatoes from our garden, we figured we might as well use some for this.  Clint found a recipe on a website called the Hungry Mouse.

Recipe originally from Saveur
1 28-oz. can tomato puree (we pureed 2 lbs of our own San Marzano tomatoes)
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
1/2 fresh jalapeño, stemmed and seeded (we used a whole serrano from our garden)
2 tbsp. dark brown sugar
1/2 cup cider vinegar
1 cup water
Pinch cayenne
Pinch celery salt
Pinch dry mustard
Pinch ground allspice
Pinch ground cloves
Pinch ground ginger
Pinch ground cinnamon
Kosher salt
Freshly ground black pepper

Yields about 4 cups of ketchup

If using your own tomatoes, core them and puree in a blender.  Then, add onion, garlic, hot pepper and brown sugar to the tomato puree in the blender.  Blend until smooth.  Add cider vinegar and water to puree, blend again for about a minute.  Dump mixture into a pot, add spices, mix.  Bring mixture to boil, stirring occasionaly, reduce heat and simmer for 1 hour or until mixture has reached "ketchup" consistency, stirring occasionally.  Put entire mixture through food mill to remove seeds and skins.

Apparently, the ketchup will keep for about 1 month in the fridge.  We tried canning it, but then weren't comfortable eating the results, so I wouldn't recommend doing it that way.  Next time I make it, we'll probably half the recipe and just keep it in the fridge.

Enjoy!


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