Chicken shawarma sandwich with mango dressing
Homemade spicy ketchup
Difficulty
Easy 👌65
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 kg | tomatoes |
| 125 g | onions |
| 1 | chili pepper |
| 1 tbsp | vinegar |
| 1 tsp | Dijon mustard |
| 80 g | sugar |
| 1 tsp | ground ginger |
| 2 drops | Worcestershire sauce |
| 4 drops | Tabasco |
Metric
Imperial
Utensils
- bowl
- cooking spoon
- cutting board
- knife
- large pot
Nutrition per serving
Cal
139
139
Protein
3 g
3 g
Fat
0 g
0 g
Carb
30 g
30 g
Step 1/2
- 1 kg tomatoes
- 125 g onions
- 1 chili pepper
- 1 tbsp vinegar
- 1 tsp Dijon mustard
- 80 g sugar
- 1 tsp ground ginger
- 2 drops Worcestershire sauce
- 4 drops Tabasco
- bowl
- cooking spoon
- cutting board
- knife
- large pot
Wash and quarter tomatoes. Remove stems, roughly chop, and add to a bowl. Peel and finely dice onion and add to the bowl. Finely chop chili and add to a large pot along with the tomatoes and onion. Add vinegar, Dijon mustard, sugar, ground ginger, Worcestershire sauce, and Tabasco to the pot, mix well and let simmer over medium-high heat for approx. 45 min.
Step 2/2
Blend into a smooth paste using an immersion blender and strain through a fine sieve. Transfer ketchup to the pot again and bring to a boil. Let cool slightly, pour into a sterilized glass jar, seal tightly, and store for 3 – 6 months. Enjoy with crispy fries, on a delicious burger, serve it with charred steaks at your next grill party or even as a base for homemade barbecue sauce.
in Berlin