Mexican recipes
Southern style ketchup
5 (1)
75 min
Serves 4
Mexican
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 1 medium red onion, finely diced 1 medium red onion, finely diced
- 1 (28 oz.) can whole tomatoes, roughly chopped, with the juice 1 (28 oz.) can whole tomatoes, roughly chopped, with the juice
- 1/2 cup apple cider vinegar 120 ml apple cider vinegar
- 1 tsp maple syrup 4.9 ml maple syrup
- 1/4 cup lightly packed brown sugar 60 ml lightly packed brown sugar
- 1/2 tsp ground cloves 2.5 ml ground cloves
- 1/2 tsp cinnamon 2.5 ml cinnamon
- 1 tsp celery seeds (crushed) 4.9 ml celery seeds (crushed)
- 3 whole chipotle peppers in adobo sauce 3 whole chipotle peppers in adobo sauce
- Salt to taste Salt to taste
Method
Cook the onion in 1 tablespoon of olive oil in a frying pan over medium high heat, turning occationally, until the onions start to turn brown around the edges.
Add the canned tomatoes and stir. Cook for 1 to 2 minutes, turning oocationally.
Add the remaining ingredients, bring to a boil, lower heat and simmer for about an hour, stirring occationally.
Empty the sauce into a blender and process until smooth. Return the sauce to the frying pan and cook over low heat until it has the desired consistency. Taste and adjust with more salt if necessary.
Let it cool to room temperature and store in the refrigerator for several weeks.
Add the canned tomatoes and stir. Cook for 1 to 2 minutes, turning oocationally.
Add the remaining ingredients, bring to a boil, lower heat and simmer for about an hour, stirring occationally.
Empty the sauce into a blender and process until smooth. Return the sauce to the frying pan and cook over low heat until it has the desired consistency. Taste and adjust with more salt if necessary.
Let it cool to room temperature and store in the refrigerator for several weeks.
Cook's notes
The abve ingredients will yield about 2 1/2 cups of ketchup. You can increase the quantities of the ingredients to increase the amount of ketchup.
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