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Video: Homemade Tomato Chili Ketchup. Step-by-step Recipe With Photo
Homemade Tomato Chili Ketchup is a hot seasoning made with fresh vegetables, sugar and salt. Does not contain chemical flavor enhancers, only fresh products and natural preservatives! Not everyone will like this ketchup - it is fiery hot. However, lovers of spicy food will appreciate and love it. The sauce is so easy to prepare that sometimes I wonder why people buy store-bought ones when all they need to make homemade sauce is a food processor or blender and a saucepan.
An important point - be sure to try fresh chili on the tongue. I do not yet know of another way to determine the degree of pungency of this product. It looks like all the peppers are on the same face, and what is hidden inside them, only your tongue recognizes. Instances containing large amounts of capsaicin should be added in reasonable amounts to make the seasoning edible.
- Cooking time: 40 minutes
- Quantity: 400 g
Ingredients for making homemade tomato chili ketchup
- 700 g of tomatoes;
- 500 g bell pepper;
- 4 pods of red chili;
- 4 cloves of garlic;
- 60 g sugar;
- 15 g table salt;
- 5 g smoked paprika.
How to make homemade tomato chili ketchup
So, we cut the whole chili into rings. We send only the tail to waste. For a hot sauce, the seeds and membranes of the pepper are very necessary, they contain the largest amount of capsaicin, it is by this substance that the "malice" of chili is determined.
Sweet bell peppers together with tomatoes will serve as the basis, so to speak, create mass. I advise you to choose the reddest, most fragrant and fleshy peppers for a rich and rich taste. In ready-made ketchups, this function is performed by tomato paste and thickeners, usually starch is used as a thickener.
Cut the flesh of the pepper into large slices.
Cut the red tomatoes in half, remove the stalk with a seal. The redder the tomatoes, the brighter the ketchup, this rule does not require proof!
We crush the cloves of garlic with a knife to release the garlic oils.
Place the chopped vegetables in a container or in the bowl of a food processor. Add sugar, smoked paprika and salt. It is better to take ordinary salt, not iodized, it is more suitable for preservation.
We make vegetable puree. By the way, an ordinary meat grinder is suitable for these purposes.
We send vegetable puree to the stove. Cooking 15-20 minutes after boiling. The mass must boil in a container without a lid to evaporate moisture.
Be careful - the puree is thick. During cooking, hot splashes of hot vegetables can get on your skin and burn!
We process the cans with steam or dry them in the oven at a temperature of 90-100 degrees Celsius. We pack homemade tomato chili ketchup in clean dry jars. Boil the lids for a few minutes.
Tighten the jars of homemade tomato chili ketchup hermetically. When cool, put it in a cool cellar or basement for storage. Storage temperature from +1 to +9 degrees Celsius.
In a city apartment, canned food must be stored in the refrigerator.
Ready-made homemade tomato chili ketchup will serve not only as a seasoning for dinner. Try mixing it with mayonnaise and marinating the kebab in this spicy paste. It turns out incredibly delicious! Bon appetit and have fun cooking homemade food.