Chunky Ketchup Food

SPICY KETCHUP

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

CHUNKY-STYLE ROASTED TOMATO KETCHUP

Steps:

• Preheat oven to 400 degrees.
• Place tomatoes, skin side up, on baking rack set on baking sheet.
• Add the green pepper and onion.
• Brush vegetables very lightly with olive oil.
• Place in oven and roast until lightly browned, about 15 minutes.
• Remove from oven and cool slightly.
• Chop the onions and peppers fairly small.
• Place the tomatoes in a food processor and pulse until chunky.
• Add the onions, peppers and additional ingredients.
• Taste for seasoning.
• Let set at room temperature until ready to use.
• Can be made ahead and refrigerated for up to 3 days.

HOMEMADE SPICY KETCHUP

Steps:

• Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
• Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
• Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
• Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
• Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.

SWEET & SAVORY HOMEMADE KETCHUP

Steps:

• Put tomatoes, onions and apples thru a grinder or Videlia Chop®. Put them in a saucepan and add sugar, vinegar and salt. Wrap the pickling spice in a cotton cheese cloth and add to the mixture. Cook, uncover, at medium heat for 1 ½ hour or until it thicken; stir often. If too chunky, use an immersion blender.
• Pour the mixture into sterilized jars and sealed. Makes about 18 250ml jars.

CHUNKY KETCHUP

Steps:

• In a large saucepan combine all the ingredients except the white vinegar and bring to a boil.
• Reduce the heat and simmer, uncovered, for 1 1/2 hours or until slightly thickened.
• Stir in the vinegar and heat through. Ladle mixture into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.