Spicy ketchup from Grandma Helga

Ingredients for 1 servings:

• 245 g Hokkaido pumpkin(s)
• 150 g onion(s)
• 1 small chili pepper(s)
• 5 g ginger root
• 20 g garlic clove(s), approx. 5 cloves
• 2 tbsp rapeseed oil
• 1 kg tomatoes
• 1 small can of tomato paste, triple concentrated, approx. 70 g
• 3 tbsp, heaped mustard, hot, spicy
• 2 tbsp sugar
• 3 tbsp seasoning mix (Bella Italia by Gefro) or fresh herbs to taste
• 2 tbsp spirit vinegar or cress vinegar

Instructions

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

Thermomix recipe

Chop the ingredients, from the Hokkaido pumpkin to the rapeseed oil, and place them in the mixing bowl. Close the lid and insert the measuring jug. Cook for 15 minutes at 95°C, speed 1 or 2, depending on the appliance. Chop the tomatoes. Peel them if desired; I processed them with the skin on and added them to the mixing bowl. Do the same for all the remaining ingredients. Close the lid and place the simmering basket on the lid instead of the measuring jug to protect against splashes. Cook for 35 minutes at 95°C, speed 1 or 2, depending on the appliance. Remove the simmering basket and insert the measuring jug. Gradually puree everything on speed 6. If the ketchup is very runny (depending on the tomatoes), mix 5-6 tablespoons of cornstarch with a little water, add to the mixing bowl, and thicken for another 10 minutes at 95°C, speed 1. While the ketchup is still hot, pour it into clean, hot-rinsed jars. Seal the jars and turn them upside down for about 5 minutes. The ketchup will keep for several months this way. Depending on the size of the glass, it makes between 8 and 10 glasses.