HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
- Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
- Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
- Peach-Curry Ketchup
- Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
- Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.
KETCHUP
It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools.
Provided by DJFoodie
Categories Side Dish Sauces and Condiments Recipes
Time 4h20m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
- Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.3 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 632.3 mg, Sugar 8 g
IN-A-PINCH KETCHUP
I made this one night when I ran out of ketchup and was making a meatloaf. I kept adding and writing it down, and Voila! I had a homemade ketchup with simple ingredients and went well with just about anything.
Provided by outnumbered
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.
Nutrition Facts : Calories 41 calories, Carbohydrate 10.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.7 g, Sodium 308.2 mg, Sugar 8.1 g
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
KICKN' KETCHUP
Make and share this Kickn' Ketchup recipe from Food.com.
Provided by mydesigirl
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl and stir well.
- Store in an air tight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 233.3, Fat 0.9, SaturatedFat 0.1, Sodium 2797.8, Carbohydrate 60.3, Fiber 0.7, Sugar 54.7, Protein 4.2
SUNNY'S HOMEMADE KETCHUP
Provided by Sunny Anderson
Categories condiment
Time 10h5m
Yield 4 to 5 cups
Number Of Ingredients 12
Steps:
- Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod.
- Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness.
CURRY KETCHUP WITH A KICK
Turn up the heat on ordinary ketchup with this spicy version that stars curry. Delicious on brats and grilled sausages, it can be served warm or cold.-Alexandra Williams, Pfofeld, Germany
Provided by Taste of Home
Time 35m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until thickened, stirring occasionally. Refrigerate, covered, at least 8 hours before serving.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
KICKIN' KETCHUP RECIPE
Provided by nekmor
Number Of Ingredients 19
Steps:
- 1- (Fresh Tomatoes) rough chop (Canned Tomatoes) Smash by hand 2- Begin stewing tomatoes over medium heat 3- Coarsely chop onion and peppers (seeds and all) and add to tomatoes. Stew for 30 minutes. 4- Add the spices, herbs, vinegar and sugar (use cheese cloth or tea strainer if you like, I don't) 5- Stew for 30 minutes 6- Process with a food mill using medium size disk. The poulp and sauce should be about the consistency of a thin tomato juice. 7- place back on medium heat and simmer until the ketchup will not drain through a large holed slotted spoon. Water Bath Process for 30 minutes using hot pack method and leaving 1/2 inch head space.
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