Tomato Ketchup – green

Tomato Ketchup

tomatketchup groentomatketchup groenI like ketchup, but I am not particularly in love with the leading brands in the market. They are mostly very sweet and could be spiced up a bit “different” way – I want a little more energy. It’s right now late in the season and there are some green tomatoes that have to be used, so it was green ketchup this time around. If you have yellow, red or blue tomatoes they can of course also be used, and you can of course adjust the chili amount according to your needs. I have used three in strength 7 (golden cayenne), but many people can do it with a single chile. The recipe here will make approximately 0.75 liters.

tomatketchup groenIngredients

1 kg green tomatoes, cut into wedges
2 large onions
1-3 chillies strength 7
2 cloves garlic
1 cup apple cider vinegar
200 gr cane sugar
3 cloves
3 cloves garlic
3 bay leaves
1/2 cinnamon stick
1 small pinch of smoked paprika
1 tablespoon sea salt
ground pepper

tomatketchup groenHow to cook it

Add onion, garlic and chili five minutes in a pot with a little bit of oil until the onions are blank and then add the rest. Bring to boil, turn down the heat, put the lid on and let simmer for 1-2 hours. Stir the mass in between. When it is ready, it needs a tour in a food processor or with a hand blender and then strained through a colander. If the ketchup feels very thin, you can smooth with a little cornstarch, but be careful that it does not become too thick. Before blending, it is good to pick up cinnamon, bayleaves and cloves. Pour the ketchup on glasses or bottles and enjoy immediately. If you do not use preservative, the ketchup must be kept refrigerated and used fairly quickly.

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