| 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 |
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.
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.
