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Ingredients
- Â Â Onion slices from 2 large onions, 2/3 inch thick
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 c. Red wine vinegar
- 1/3 c. , plus 1 Tbsp., (1/4 lb.) packed brown sugar
- 1 head garlic, cloves peeled
- 1/4 c. Capers with their brine
- 1/4 c. Warm sauce
- 3/4 tsp Paprika
- 3/4 tsp Grnd cinnamon
- 3/4 tsp Grnd allspice
- 3/4 tsp Grnd ginger
- 3/4 tsp Grnd oregano
- 3/4 tsp Freshly grnd black pepper
- 4 tsp Grnd cardamom
- Â Â Salt to taste
- 3 can (28-ounce) whole tomatoes
- 2 can (12-ounce) tomato paste
Directions
- Homemade ketchup was mentioned a while back on the list. I was too lazy to type in the recipe I use which came from David Rosengarten on FoodTV but have just found it posted at which siteit is. I use Muir Glenn tomatoes and tomato paste and add in Calvin's and whatever-is-on-hand hab sauce (and more than 1/4 c. depending on the sauce) to make a warm version. I also use an immersion blender (the boat motor-like thingys) instead of a regular blender so I do not have to worry about forming a geyser in the kitchen. I store it in the fridge in re-used ketchup squeeze bottles since I do not can or possibly bottle it.
- Place onion slices on grill. Grill till the slices are blackened on both sides about 15 min per side.
- In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds.
- Toast these spices about 5 min, and then grind them in a mortar and pestle or possibly a spice grinder.
- In saucepan combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and warm sauce.
- Add in the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add in the whole tomatoes and tomato paste.
- Simmer this mix for 3 hrs, stirring every 15 min to break up the tomatoes and to prevent sticking. Puree some of the mix in blender.
- If the pureed ketchup seems too thin, continue cooking it till it's reduced to a consistency you like.
- Yield: about 2 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 252 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1059mg | 44% |
| Potassium 625mg | 18% |
| Total Carbs 46.6g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 23.21g | 15% |
| Protein 5.57g | 9% |
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