Распечатать
E-mail
Add a photoFrom : Mrs Wheelbarrows practical pantry, cookbook
Makes 3-12 ounce jars or 4 to 5 half pint jars
| Tags: |
Ингредиенты
- 1 plump garlic head
- 1/2 tsp coriander seeds
- 1/2tsp cumin seeds
- 1/2tsp yellow mustard seeds
- 1 bay leaf broken into pieces
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1/4 tsp black pepper
- 1 tbsp veg oil
- 2 Lg shallots diced about 1/2 cup
- 6 cups tomato paste (1.4L)
- 1/2 cup cider vinegar
- 2 tbsp firmly packed brown sugar
- 1 half pint jar plum jam or grape jelly
- 1/4 cup chopped garlic dill pickle
- 2 tbsp fish sauce
- 1 tbsp hot sauce
- 1 tbsp soy sauce or tamari
Инструкции
- Preheat oven to 375
- Slice to off of head of garlic, drizzle with oil and set into a muffin pan with foil topping it, or wrap in foil. Roast for about 45 minute. Cool slightly, then squeeze out the garlic, and mash it up and set aside
- Toast the coriander, cumin, and mustard seeds in small dry skillet until fragrant about 1 minute. Grind in to a fine powder. Empty the ground spices into small bowl and add the bay leaf, paprika, cinnamon, and pepper
- Heat the oil in heavy 5qrt non reactive pot over medium heat. Saute shallots until translucent 5 min. Add garlic and spice mixture, tomato paste, vinegar, brown sugar and jam... Bring to a simmer. Add the pickle, fish sauce, hot sauce, and tamari and simmer for about 1 hour 15 min.. Or unto thick. Same consistency as applesauce. Remove from heat and cool slightly.
- Puree either in batches with blender or with immersion stick until very Velvety and no lumps texture.
- Return the ketchup to the pot and over medium heat, stirring regularly about an hour until desired thickness is achieved
- This pot will bubble up alot so be careful of splatter burns
- Ladle the hot ketchup into warm jars. Clean the rims, place the lids and rings and tighten them
- Process in boiling water bath for 15 min. Let the jars rest in the water after the processing has been turned off, until the water stops boiling
- Remove onto counter covered with cloth and store for a year
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1830g | |
| Calories 1632 | |
| Calories from Fat 207 | 13% |
| Total Fat 23.92g | 30% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.35g | |
| Cholesterol 6mg | 2% |
| Sodium 16381mg | 683% |
| Potassium 16407mg | 469% |
| Total Carbs 339.6g | 91% |
| Dietary Fiber 69.5g | 232% |
| Sugars 222.35g | 148% |
| Protein 72.82g | 117% |
