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Cost per recipe $6.77 view details

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  1. Homemade ketchup was mentioned a while back on the list. I was too lazy to type in the recipe I use which came from David Rosengarten on FoodTV but have just found it posted at which siteit is. I use Muir Glenn tomatoes and tomato paste and add in Calvin's and whatever-is-on-hand hab sauce (and more than 1/4 c. depending on the sauce) to make a warm version. I also use an immersion blender (the boat motor-like thingys) instead of a regular blender so I do not have to worry about forming a geyser in the kitchen. I store it in the fridge in re-used ketchup squeeze bottles since I do not can or possibly bottle it.
  2. Place onion slices on grill. Grill till the slices are blackened on both sides about 15 min per side.
  3. In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds.
  4. Toast these spices about 5 min, and then grind them in a mortar and pestle or possibly a spice grinder.
  5. In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and warm sauce.
  6. Add in the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add in the whole tomatoes and tomato paste.
  7. Simmer this mix for 3 hrs, stirring every 15 min to break up the tomatoes and to prevent sticking. Puree some of the mix in blender.
  8. If the pureed ketchup seems too thin, continue cooking it till it's reduced to a consistency you like.
  9. Yield: about 2 qts

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 471g
Calories 252  
Calories from Fat 28 11%
Total Fat 3.38g 4%
Saturated Fat 0.44g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1059mg 44%
Potassium 625mg 18%
Total Carbs 46.6g 12%
Dietary Fiber 10.4g 35%
Sugars 23.21g 15%
Protein 5.57g 9%
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