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- 5 kilograms tomatoes
- 4 - Onions
- 1 1\2 cups vinegar
- 4 - garlic cloves
- 1 teaspoon allspice
- 1 teaspoon cloves
- 3-4 - cinnamon sticks
- 1 teaspoon peppercorns
- 1 teaspoon celery seeds
- 1\2 cups sugar
- 3-4 tablespoons Tabasco (hot pepper sauce)
- - - salt, to taste
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Cut tomatoes in quarters and puree them in food processor or blender. Then force the mixture through a fine sieve, pressing hard on solids. Discard the solids.
- Puree the onions and combine with tomato puree in a large stainless steel kettle.
- Cook over low heat until it is reduced by half, stirring occasionally.
- Meanwhile place vinegar, garlic, allspice, cloves, cinnamon, peppercorns and celery seed in a small saucepan and simmer covered over low heat for 20 minutes to steep spices in the vinegar.
- Strain the spiced vinegar and while stirring pour about half the spiced vinegar, sugar, Tabasco and salt into the tomato mixture. Stirring constantly, simmer the mixture, until very thick. adjust the seasoning with salt, sugar, Tabasco, or spiced vinegar. Ketchup may be made 10 days ahead and chilled, covered.
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