Chili spice ketchup

Ingredients for 1 servings:

• 500 g tomatoes, fresh, fully ripe, also cocktail tomatoes
• 500 g tomatoes, whole from the can
• 500 g tomatoes, pureed
• 300 g onion(s), red
• 100 g pineapple, fresh
• 80 g brown sugar
• 60 g tomato paste, triple concentrated
• 30 g chili pepper(s), red, fresh
• 100 ml wine vinegar
• 40 ml balsamic vinegar
• 40 ml neutral oil, e.g. rapeseed, peanut, sunflower, etc.
• 2 tsp, heaped long pepper, whole
• 1 tsp, heaped peppercorns, black
• 1 tsp, heaped Szechuan pepper, whole
• 1 tsp, heaped allspice berries
• 1 tsp, heaped mustard seeds
• 4 bay leaves
• 3 cloves
• ½ cinnamon stick(s)
• 1 tbsp, heaped paprika powder, hot
• 2 pinches of nutmeg
• 20 ml Worcestershire sauce
• 1 large orange(s)
• 10 g fresh ginger
• 8 stalks of thyme
• 3 sprigs rosemary
• 20 g salt
• e.g. maple syrup

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

fruity-spicy tomato ketchup

First, finely dice the onions and chilies, and roughly dice the tomatoes and pineapple. Fry the onions and chilies in a pan with oil until translucent, add the pineapple and tomato paste, and roast briefly. Before the tomato paste really browns, add the tomatoes (fresh, pureed, and canned). Since everything needs to simmer for 40 minutes over medium heat (don’t forget to stir occasionally!), we can devote ourselves to the spices in the meantime. Roast the mustard seeds without fat in a small saucepan, then add them to a mortar and pestle along with the various peppercorn varieties and allspice and grind until finely ground. Place the bay leaves, cloves, and cinnamon in a tea strainer and tie them with kitchen string to create a spice sachet. Tap them lightly, if you like, to release the essential oils. Add the powder and sachet to the tomatoes. After 40 minutes, fish out the spice sachet and puree the contents of the pot. Strain the puree through a fine sieve. I first strained it through a coarse sieve and then again through a fine sieve, as there was quite a bit of waste. Set the sauce aside. In a second pot, combine the brown sugar with a little water and let it caramelize while stirring. Deglaze the caramel with the wine vinegar and balsamic vinegar and add the tomato sauce. Finely grate the peeled ginger until puree and stir it into the simmering tomato sauce along with the paprika, grated nutmeg, and Worcestershire sauce. Now is also a good time to squeeze in the orange juice. Let everything reduce over medium heat for 20-30 minutes, stirring occasionally, until the desired consistency is reached. Meanwhile, tie the rosemary and thyme stalks with kitchen string to create a charming herb bouquet. Let this simmer for 5 minutes. Depending on your taste, you can simmer for longer, but the rosemary in particular is very flavorful – you might want to taste it now and then before it becomes too dominant, then remove the sprig. When the ketchup is thick enough, season with salt and add a little more sweetener if desired. Maple syrup is also excellent for this. Makes 600-700 ml of ketchup. I usually fill three small screw-top jars and boil them for half an hour at 90°C to preserve them. The rest goes into a squeeze bottle and will easily keep in the fridge for two to three weeks. Tip: The ketchup tastes completely different when hot and can also be used as a wonderful currywurst sauce when heated or mixed with a teaspoon of curry powder per 100 ml.