Ketchup
Instructions
Mix tomatoes, onions, peppers and garlic and cook for at least 45 minutes, until the peppers have become tender.
Moving everything to a fine sieve.
Boil all other 30 minutes.
Add all the other ingredients, including the bag of spices mixture as stated above and contained in a cheesecloth bag.
Let simmer for no less than two hours even three if necessary, stirring often, until you have obtained a very thick sauce.
Remove the bag.
Pour the mixture into sterilised glass jars and boiling and Cap tightly.
Alternatively you can sterilize everything after tapped by immersing in a pot of water that will be brought to a boil and let boil for about 45 minutes and let cool in the Pan without touching.
Ingredients and dosing for 14 persons
- 5500 g of ripe tomatoes peeled and chopped
- 3 big onions
- 2 green peppers without seeds and chopped
- 1/2 clove of garlic
- 250 g of raw sugar
- 35 cl of wine vinegar
- 1 1/2 tablespoon of salt
- 1 tablespoon of paprika
- 1 tablespoon of mustard powder
- For the spice bag:
- 8 cm of cinnamon stick
- 1 teaspoon of black pepper in grains
- 1 teaspoon of jamaica pepper in grains
- 1 tablespoon of cloves
- 1 dry chili
- 1 teaspoon of fennel seeds (or celery)