Good Ketchup Recipe

[flowerbug]

i'm very glad i can eat all the chili i like and it doesn't bother me. when my sister moved out west near where they grow the Hatch Green Chilis i got used to those and also eating Red Chili made from the dried chilis of various kinds and have loved 'em ever since. i have a bottle of sriracha sauce here on hand most of the time as that became my own ketchup for a while when i wasn't eating tomatoes much for a few years. at the start after being away from capsaicin i could only have a few drops, but then after a few weeks i can have it as much as i like on anything.

a good quick breakfast is a few hard boilled eggs where i just squeeze it on and then eat them right up and add more as i go. gets the sinuses cleared right out - i like to think that between the garlic and the chili that not much survives.

i also use it in my hot chocolate.

i do like the taste of some black pepper on things, but i've gotten out of the habit of using it - i really like it on cottage cheese and macaroni and cheese. i don't like it on meats though for some reason.

 

[misfitmorgan]

i'm very glad i can eat all the chili i like and it doesn't bother me. when my sister moved out west near where they grow the Hatch Green Chilis i got used to those and also eating Red Chili made from the dried chilis of various kinds and have loved 'em ever since. i have a bottle of sriracha sauce here on hand most of the time as that became my own ketchup for a while when i wasn't eating tomatoes much for a few years. at the start after being away from capsaicin i could only have a few drops, but then after a few weeks i can have it as much as i like on anything.

a good quick breakfast is a few hard boilled eggs where i just squeeze it on and then eat them right up and add more as i go. gets the sinuses cleared right out - i like to think that between the garlic and the chili that not much survives.

i also use it in my hot chocolate.

i do like the taste of some black pepper on things, but i've gotten out of the habit of using it - i really like it on cottage cheese and macaroni and cheese. i don't like it on meats though for some reason.

It's probly a case of needing to work my way up as well but we just dont eat spicy things much. I cook all different cuisine's so we kind of eat all different things.

 

[YourRabbitGirl]

I have been researching...anybody got a good recipe for ketchup?

• 2 (28 ounces) cans peeled ground tomatoes
• 1/2 cup water, divided
• 2/3 cup white sugar
• 3/4 cup distilled white vinegar
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

1. 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.
2. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
3. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Tried It. potatoes fried because of it..

 

[ducks4you]

Thanks! I will keep this recipe in mind. Haven't started my ketchup experiment just yet.

 

[digitS']

Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so

uuuhh ...

.. ?

Steve
likes the seasonings!

 

[flowerbug]

i wouldn't add 1/2 cup of water only to have to boil it off. that's just wrong IMO. there's not a whole lot left in a can of tomato chunks and if you want to get even down to the last drop use a spatula for that.

i also think on the whole that you could strain the ground tomatoes to get a lot of the free liquid out and cut the time of the recipe by quite a bit. yes, you lose some of the umami from the juice flavor, but with the spices and sugar i'm not sure most people would even notice it.

i also have to note that a lot of people get rid of the seeds/runny stuff when they are prepping tomatoes for various things anyways (i don't).

 

[ducks4you]

The growing/canning season is WAAAYYYY too busy for me to take out seeds. I have read many recipes that suggest straining them. They are alReady skinned and their is both pulp and juice in the jars.

 

[flowerbug]

The growing/canning season is WAAAYYYY too busy for me to take out seeds. I have read many recipes that suggest straining them. They are alReady skinned and their is both pulp and juice in the jars.

yes, when we can tomato chunks we don't do anything to them other than rinse off, scald, peel and cut them in chunks. if we're juicing then we just wash, core and then run through the food mill before putting the juice in the jars. we haven't done tomato juice for several years now.

 

[so lucky]

I can't imagine...we love black pepper. I dont like anything very hot though i can take spice, like two literal drops of sriracha in a bowl of Pho is my limit. Our chili is never hot though it is spicy.

Me too. I like things spicy but not too hot. I could never understand the idea of making things so hot it hurts to eat it.

 

[flowerbug]

Me too. I like things spicy but not too hot. I could never understand the idea of making things so hot it hurts to eat it.

it doesn't hurt after you build up tolerance (for me it doesn't hurt before either, but i understand what you're getting at )...