Ketchup in recent years has become very popular sauce in the daily menu of most people.Much of this was due to its universal taste that blends perfectly with many products ranging from pasta and cereals and ending with meat and fish.However, much tastier than what is sold in stores, ketchup home, which also contains only natural ingredients.
It is well preserved, so it can be used in the food regardless of the season.It is perfectly complement almost any meal.
There are several recipes for how to cook the ketchup at home.Thus, in any case, serve as the basis for tomatoes, and they determine the palatability of the finished food.Vegetables should be ripe and juicy, but not overripe, and unspoiled.Five kilos of tomatoes will need 4 medium onions and 3 pieces of sweet peppers.Tomato pour hot water, after which they cleansed skin, they are cut into small slices and put into the prepared dish (you may for this purpose take the kettle, as its thick walls will allow not burn on during the long cooking vegetables).This also put peeled and sliced onion rings, peppers, from which all the previously removed the seeds.
vegetable mixture is placed on the fire, brought to the boil and boil under the lid for 3 hours at a temperature a little.Then it is cooled and rubbed through a sieve or crushed with a blender.The resulting mass is brought to a boil again, here it is put 2-3 tbsp.l.salt, sugar (half cup).You can also add spices, ketchup which matched the taste of home.In most cases, use black pepper, cumin, coriander, cloves and others. The greens are advised not to cut and put on a few minutes of the beam to become impregnated with the aroma of the dish, and then removed.After that, with tomato dishes left to heat for 3 hours.All water must be evaporated after the end of cooking.After that, half a cup of vinegar poured here (better to use a 9%), and the mixture is brought to boiling, poured into sterilized glass jars and sealed.Some housewives prefer to add ketchup homemade apple sauce that gives a certain acidity.
You can use the following recipe.2 kg of tomato juice is done (you can take the juicer or to rub them through a sieve, pre-steam).2 medium sized onion rubbed on a grater, put in the sauce along with the bay leaf.Those who do not like ketchup home with visible inclusions can put this and other spices in a gauze bag, which after the end of cooking pulled and pushed, giving the dish its flavor.The mixture is then brought to a boil, put it in 2 tsp. Of salt and a half cups of sugar, a pinch of black pepper (the amount is determined by the taste).Everything is cooked for about an hour.After a pass this time, here is added cloves (ground to a fine powder), coriander and cumin.The mixture is boiled for another 10 minutes, poured into a sterile container.
should be noted that the preparation of ketchup at home - a simple matter.This result is, most often, is a much higher taste and other qualities than the purchased product.Some housewives put here mustard, hot peppers, ground nuts and other additives, depending on their taste preferences.The original taste of this dish has with the addition of grapes or other fruit.For this purpose they are put in the cooking simultaneously with tomatoes.After softening, all rubbed through a sieve, and here added salt, sugar and spices.The longer the mixture remains on the fire, the thicker the sauce will, however, need to ensure that the vegetables are burnt.
