Homemade spicy ketchup

Step 1/2

• ½ kg tomatoes
• 62½ g onions
• ½ chili pepper
• ½ tbsp vinegar
• ½ tsp Dijon mustard
• 40 g sugar
• ½ tsp ground ginger
• 1 drops Worcestershire sauce
• 2 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.

Enjoy your meal!