Home made sweet tomato ketchup with toms from the garden, first batch of the season.
1 large onion roughly chopped
1 red pepper roughly chopped
1 chilli whole (pierced)
8 whole cloves
3 garlic cloves peeled whole
1 tsp mustard powder
1 tsp Cayenne pepper
1 tsp celery salt
1/2 tsp mace
10 black peppercorns
1/2 cinnamon stick
1 fresh bay leaf
Put all the above ingredients in a large heavy based pan and simmer until soft and saucy, pierce the tomatoes so that they don't burst when hot. Push the tomatoes through a sieve and return to the pan.
Add the following and reduce to a thick pulpy consistency, season with salt and pepper and adjust the sweet/sour to taste if needed.
100ml cider vinegar
200g soft brown sugar
Sterilize old jam jars and lids in the oven 180 degrees for 5 minutes and jar up the hot sauce immediately, the tomato ketchup should keep for up to a year, once opened keep in the fridge.
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