Spicy Tomato Ketchup
- Total Time
- 4 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large onions, cut in ½-inch-thick round slices
- 1½tablespoons olive oil
- 1teaspoon coriander seeds
- 1teaspoon cumin seeds
- 1teaspoon mustard seeds
- 1cup red-wine vinegar
- 1¼cups packed brown sugar
- 2tablespoons maple syrup
- 2tablespoons honey
- 1head garlic, cloves separated and peeled
- ¼cup capers with their brine
- ¼cup Frank's or Durkee's hot sauce
- ¾teaspoon paprika
- ¾teaspoon ground cinnamon
- ¾teaspoon ground allspice
- ¾teaspoon ground ginger
- ¾teaspoon dried oregano
- ¾teaspoon freshly ground black pepper
- ¾teaspoon ground cardamom
- Kosher salt, to taste
- 328-ounce cans whole peeled tomatoes
- 212-ounce cans tomato paste
Nutritional analysis per serving (42 servings)
64 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 1 gram protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
- Step 2
In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
- Step 3
In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
- Step 4
In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.
Private Notes