Sivi's spicy green tomato ketchup

Ingredients for 1 servings:

• 2 ½ kg tomatoes, green
• 300 g onion(s)
• 4 garlic cloves
• 2 tbsp olive oil
• 6 chili peppers, green
• 100 g sugar, brown
• 2 tsp vegetable stock cubes, ideally homemade
• 250 ml water
• 6 carnations
• 1 tsp coriander, whole
• 2 bay leaves
• 1 tsp black pepper, whole
• 125 ml vinegar (apple balsamic vinegar)
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

one

Wash the tomatoes and chop into large pieces. Dice the onions, peel the garlic, and roughly chop them. Halve the chili peppers. If you like it a bit spicier, you can leave the seeds and cores in; otherwise, remove both. Heat the olive oil in a large, deep pot and first fry the onions until translucent, then briefly sauté the garlic. Add the tomatoes and chili peppers, deglaze with water, add the vegetable stock, pepper, coriander, cloves, and bay leaves, and bring to a boil. Once boiling, reduce the heat, add the apple balsamic vinegar and brown sugar, and stir through. Cover the tomatoes and simmer gently for about 30 minutes, stirring occasionally. When the tomatoes have softened to a nice pulp, pass the mixture through a sieve; this works best with a food mill. Pour the tomato puree into a wide roasting pan and cook in the oven at 180-200°C until reduced to the desired consistency. This can take up to 2 hours, stirring occasionally. Stir the finished ketchup again and season with salt and, if desired, sugar, balsamic vinegar, and cayenne pepper (if it’s not hot enough). While still piping hot, pour into jars or wide-mouth bottles. This recipe yields approximately 1 liter of ketchup, which should keep for a few weeks.