John Myers
Preserving: Chocolate Chilli Ketchup
The perfect preserving: chocolate chilli ketchup recipe with a picture and simple step-by-step instructions.
- 1 Fresh onion
- 1 Clove of garlic
- 2 tbsp Oil
- 100 g Sugar
- 1 tsp Salt
- 1 tsp Seven-Spice preparation
- 1 tsp Crushed red pepper
- 2 tbsp Tomato paste
- 2 tbsp Cocoa powder
- 100 ml Red wine
- 1 kg Tomatoes happened
- Peel the onions and garlic and cut into small pieces.
- Heat the oil in a saucepan, sauté the onions and garlic until translucent.
- Add sugar, salt, 7-Spices-P., And Pul Biber and stir in. Then add tomato paste and cocoa. Then deglaze with red wine and bring to the boil, reduce slightly for 2-3 minutes.
- Then stir in the tomatoes. Bring to the boil again and simmer for about 30-40 minutes.
- Let cool down a little, puree and bring to the boil again briefly.
- The ketchup can now be filled into twist-off glasses, which means it will keep longer. However, it can be kept in the refrigerator for a few weeks when opened.
- SEVEN-SPICE PREPARATION can be bought in Turkish supermarkets. It contains: paprika, turmeric, cumin, pepper, vinegar fruit, thyme, fenugreek, bay leaf, mustard flour, pea flour, lemon peel, garlic, salt
- I ate this ketchup with Bockwurst today and with it polenta slices (RZ in my KB): *** Cut BOCKWURST into small pieces; Heat the butter lard in a pan; Lightly fry the sausage in it; Add the CHOCOLATE CHILLI KETCHUP and stir ***
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