Nutrition Facts
10 servings
10
Easy Homemade Ketchup Recipe
Make your ketchup yourself, it's completely different! It's not very time-consuming and it's worth it. You can increase the quantities, of course, to keep some on hand. Moreover, packed in jars, you won't waste a drop of your ketchup, unlike store-bought versions where a quarter is lost in the neck of elongated containers...
Ingredients
400 Tomato paste (half size canned)
2 cups Olive oil
1 Onion
1 clove Garlic
1 cup 4 spices
2 Cloves
10 Black pepper
50 Brown sugar
5 Apple cider vinegar
1 pinch Powdered pepper
1 pinch Salt
Directions
1
Peel and finely chop the onion. Peel, remove the germ, and finely chop the clove of garlic.
2
Sauté them in olive oil. Add the four spices, cloves, and peppercorns. And a pinch of chili to spice up the sauce...
3
Then add the brown sugar and deglaze with the apple cider vinegar.
4
Then pour in the tomato pulp (the recipe calls for 250 grams, but that's very little compared to the onion) and the chili, cover, and let simmer gently for 30 minutes.
5
Blend the mixture, bring it back to a boil, and pour it into a sterilized jar. Seal tightly and turn the jar upside down while it cools.
6
To finish, store the jar(s) in the refrigerator (upside down for 2 or 3 days) and consume within two to three months (and within three weeks once opened). Or longer. I did it without any issues, but it's up to you to decide.
Ingredients
Ingredients
400 Tomato paste (half size canned)
2 cups Olive oil
1 Onion
1 clove Garlic
1 cup 4 spices
2 Cloves
10 Black pepper
50 Brown sugar
5 Apple cider vinegar
1 pinch Powdered pepper
1 pinch Salt
Directions
Directions
1
Peel and finely chop the onion. Peel, remove the germ, and finely chop the clove of garlic.
2
Sauté them in olive oil. Add the four spices, cloves, and peppercorns. And a pinch of chili to spice up the sauce...
3
Then add the brown sugar and deglaze with the apple cider vinegar.
4
Then pour in the tomato pulp (the recipe calls for 250 grams, but that's very little compared to the onion) and the chili, cover, and let simmer gently for 30 minutes.
5
Blend the mixture, bring it back to a boil, and pour it into a sterilized jar. Seal tightly and turn the jar upside down while it cools.
6
To finish, store the jar(s) in the refrigerator (upside down for 2 or 3 days) and consume within two to three months (and within three weeks once opened). Or longer. I did it without any issues, but it's up to you to decide.
Notes
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EN