ketchup

Ingredients for 1 servings:

• 1 apple, mild, sweet, to taste
• 1 onion(s)
• e.g. butter
• 2 tomatoes
• 4 ring(s) jalapeño(s)
• 60 g tomato paste
• 100 g sour cream
• 50 ml water
• 2 pinches of mustard
• 1 pinch of green curry paste (Thai curry paste).
• 4 lemon juice concentrate
• Pepper, green, crushed or from the pepper mill
• 1 tsp cane sugar
• 1 pinch of dill
• 1 tsp, heaped herbs de Provence, dried
• 1 bay leaf
• 6 basil leaves
• 1 tsp sambal oelek
• 1 tsp, crushed paprika powder, sweet
• Himalayan salt to taste
• 1 ½ tsp, leveled vegetable broth, instant

Instructions

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

vegetarian

Glaze the onion and apple in a saucepan with three teaspoons of brown sugar and butter for about five minutes. Add the tomato paste and let it roast gently for a while. Deglaze with the water. Add the tomatoes, jalapenos, sour cream, curry paste, mustard, and spices, along with the sambal oelek and lemon juice concentrate. Cook with a bay leaf for about 10 minutes. Remove the bay leaf and puree the sauce. Glazing gives the apple and onion a milder flavor. The pepper should be balanced against the jalapenos, which develop their heat later. The effect should be that the heat of the pepper comes first, followed by the sweetness of the apple and onion mixture, and finally the heat of the jalapenos, which lasts for a long time. The acidity is controlled by the tomatoes, tomato paste, and lemon juice concentrate. The sour cream rounds out the ketchup. In our experience, Himalayan salt is more flavorful and rounded than the spicier and more anonymous conventional table salt. Dill and basil, when combined, provide two options for more specific flavors.