Chili pepper ketchup

Ingredients for 1 servings:

• 700 g tomatoes, fully ripe
• 1 chili pepper(s), red, fresh
• 1 pepper(s), red, fresh
• 10 g fresh ginger
• 1 clove(s) garlic
• 50 g sugar
• 100 ml vinegar (walnut)
• Sea salt, to taste
• Clove powder, to taste
• Coriander powder, to taste
• Paprika powder, sweet, to taste
• Chili flakes, to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes

there is music in it and oomph behind it

Cut out the stem end of the tomatoes with a sharp knife. Then dice them and place them in a larger pot. Cut the chili pepper lengthwise, deseed and finely chop, and add it to the pot with the tomatoes. Cut the bell pepper lengthwise, deseed and finely chop, and add it to the pot with the tomatoes. Peel the ginger, finely dice it, and add it to the pot. Peel the garlic, finely dice it, and add it to the pot. Bring everything to a boil while stirring. Then simmer the mixture over low heat for about 30 minutes. Stir occasionally to prevent burning. Then pass the tomato puree through a sieve or food mill. Pour the puree into a pot. Add the sugar, vinegar, and spices and mix well. Simmer uncovered for about 45 minutes until thickened. Pour the hot puree into bottles or jars with screw caps and seal tightly immediately. If you don’t like it quite so spicy, season more carefully.