Makalo Greek Ketchup Recipes
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
MAKALO - GREEK KETCHUP
This stuff is pretty good! It's a Northern Greek / Western Macedonian sauce to serve on everything from potatoes (like fries!) to meat or veggies. I put the sauce on dolmades instead of avgolemono sauce. Don't expect this to taste like American Ketchup because it DOES NOT taste anything like the tangy tomato sauce that comes in a bottle.
Provided by ThatSouthernBelle
Categories Sauces
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet.
- Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color.
- Add broth and whisk in the pan.
- Add the tomato and paprika, simmer for a few minutes to cook through.
- Add salt and pepper.
- Stir occasionally so the sauce doesn't burn in the pan.
- Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes.
- Serve as a dipping sauce along side meat.
Nutrition Facts : Calories 117.6, Fat 9.5, SaturatedFat 1.3, Cholesterol 0.3, Sodium 680.7, Carbohydrate 6.9, Fiber 0.7, Sugar 0.5, Protein 1.8
GREEN TOMATO FRIES WITH FIERY KETCHUP
Green tomater fries! Why not? The ketchup is hot and you may use much less cayenne if you like. Adapted from
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
- Heat oil in deep fryer to 400 degrees.
- For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
- Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
- Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!
Nutrition Facts : Calories 2374.6, Fat 220.7, SaturatedFat 28.9, Cholesterol 2.5, Sodium 767.4, Carbohydrate 95, Fiber 5.4, Sugar 21.5, Protein 13.4
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Side Dish Sauces and Condiments Recipes
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
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