Ro Ro Red Ketchup Roasted Red Ketchup Food

ROASTED RED PEPPER KETCHUP

Steps:

• Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

SPICED PEACH KETCHUP

Steps:

• Puree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.

HOMEMADE KETCHUP

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.

SMOKY RED HOT KETCHUP!

Steps:

• Place all ingredients in a blender and blend till smooth.
• Serve as you wish.

RED TOMATO KETCHUP

Steps:

• Blanch and peel tomatoes.
• Cut them in large chunks.
• Peel onions and apples.
• In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes.
• In large saucepan, stir everything together except the sugars.
• Cook medium low heat for 1 hour stirring now and then.
• Add sugars and continue cooking another 2 hours stirring now and then.
• Do not cover while cooking your ketchup!
• Pour into sterilized jars; wipe rim.
• Cover to seal.

ROASTED RED PEPPER KETCHUP

Steps:

• Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
• Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
• Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
• Cool slightly, then chill until cold.