http://www.seriouseats.com/ is a website I subscribe to. It’s a great food site, high-energy… lots of good ideas and comments. This morning they had a Ketchup recipe. If you’ve never had homemade ketchup it’s well worth the effort. These were my comments, and below is the recipe, if you try it make sure to use my changes. I know the Italian Tomatoes are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!
When speaking of Ketchup we are thinking Tomato Ketchup, mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.
Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. The only thing I would change in this recipe is the addition of San Marzano tomatoes from Italy or in season fresh from your garden! Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!
Mad Coyote Joe
• 2 tablespoons olive oil
• 1 medium onion, chopped medium
• 1 clove garlic, minced
• 1 28-oz can tomato purée (MCJ Change Use San Marzano Tomatoes from Italy)
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper (MCJ Change Use Chipotle chile up to 1 tsp.)
Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
Place ketchup in the jar of a blender and purée until completely smooth.
Wash and dry saucepan then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.
Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.