INGREDIENTS

INSTRUCTIONS

Homemade ketchup was mentioned a while back on the list. I was too lazy to
type in the recipe I use that came from David Rosengarten on FoodTV but
have just found it posted at that site
(http://www.foodtv.com/fn/recipes/index.htm) again to cut and paste so here
it is. I use Muir Glenn tomatoes and tomato paste and add Calvin's and
whatever-is-on-hand hab sauce (and more than 1/4 cup depending on the
sauce) to make a hot version. I also use an immersion blender (the boat
motor-like thingys) instead of a regular blender so I don't have to worry
about forming a geyser in the kitchen. I store it in the fridge in re-used
ketchup squeeze bottles since I don't can or bottle it.
Place onion slices on grill. Grill until the slices are blackened on both
sides about 15 minutes per side.
In small black skillet toast the coriander seeds, cumin seeds, and mustard
seeds.
Toast these spices about 5 minutes, and then grind them in a mortar and
pestle or a spice grinder.
In saucepan combine the blackened onions, the toasted spices, red wine
vinegar, brown sugar, garlic, capers, and hot sauce.
Add the paprika, cinnamon, allspice, ginger, oregano, black pepper,
cardamom, and salt to taste. Then add the whole tomatoes and tomato paste.
Simmer this mixture for 3 hours, stirring every 15 minutes to break up the
tomatoes and to prevent sticking. Puree some of the mixture in blender.
If the pureed ketchup seems too thin, continue cooking it until it's
reduced to a consistency you like.
Yield: about 2 quarts
Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on Sep
30, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Everything else will fade”