Ketchup is considered one of the most popular sauces, successfully complementing the taste of pasta, spaghetti, pizza, meat and fish dishes, sandwiches. For the first time ketchup appeared in China and it included the main ingredient - tomatoes. However, Europeans learned about this spicy seasoning only in the XVII century, and it was prepared on the basis of fish brine with the addition of nuts, mushrooms and beans. Today in shops an abundance of ketchups of different brands - from the classic, to sauces with flavor additives. Such a large assortment often causes difficulties in choosing a product, besides not all shop sauces are natural and without preservatives. Therefore, it is best to prepare ketchup for winter at home - so you will definitely be sure of its excellent quality, and the components can be selected according to your taste. We will share with you the best step-by-step recipes from the photo of cooking homemade ketchup for the winter: from tomato and pepper, with apples, plums, "Chile". A little patience and you will get a great ketchup for the winter - just lick your fingers! So we stock up the cans for conservation and proceed to the creation of this "king" of sauces.
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Home ketchup for the winter from tomato and onion Ketchup for the winter from tomato and sweet pepper Ketchup recipe for the winter with apples and tomatoes Ketchup "Chile" for the winter Ketchup for the winter video recipeHome ketchup for the winter from tomato and onions - step-by-step recipe with photo
Ingredients for preparation of ketchup for the winter with tomatoes and onions (product yield - 1,2 l):
- fresh tomatoes - 1,5 kg
- tomatoes in own juice - 0,8 l (bank)
- onion - 4 - 5 pcs.
- pepper spicy - ½ pod
- apple vinegar - 1 glass (incomplete)
- sugar - 1 glass
- cloves - 4 pcs.
- ginger root - 1 pc.
- garlic - 3 - 4 teeth
- salt - to taste
- black pepper - to taste
- vegetable oil for frying
Step-by-step instruction of the recipe for ketchup from tomato and onions for the winter:
- Onions are cleaned and cut into small pieces, and garlic - plates. Ginger root also needs to be cleaned and crushed. We put a saucepan or a frying pan on a small fire, pour onion and fry. Then add finely chopped root of ginger, garlic and continue frying over a small fire.
- Grated cloves in a mortar, as well as black pepper and finely chopped chili pepper add to the saucepan and continue to fry, stirring constantly. The amount of chili pepper determines the severity of the future of ketchup - the more, the sharper.
- Tomatoes are washed and cut each fruit into quarters, not forgetting to remove the stem. Experienced cooks recommend to "peel off" the peel from tomatoes - make incisions crosswise, and then dip the fruits for a couple of minutes into boiling water (blanching). Prepared tomatoes are placed in a saucepan and blown for 10 minutes.
- We open a jar of tomatoes in our own juice and pour the contents into a bowl. If the fruits are whole, they need to be cut, and peeled off. Tomatoes along with the juice is sent to the stewpan and continue to extinguish all the ingredients for another 15 - 20 minutes. At the end of the salt-sugar and pour vinegar.
- We remove the mass from the heat, grind it in a blender, and then grind it through a sieve. Now the mixture is poured back into the saucepan and put on a slow fire for 20 minutes - for boiling.
- Ready to eat a delicious product in sterilized jars and roll, and after cooling we put the jars in the pantry. In winter, such a sauce will go to "Hurray!"
Ketchup for the winter of tomato and sweet pepper - a simple recipe at home
The list of ingredients for the preparation of ketchup from tomato and pepper (per 0.5 liter of product):
- fresh tomatoes - 700 gr.
- sweet pepper - 3 pcs.
- garlic - 4 teeth
- sugar - 1.5 tsp.
- salt - 1 tsp.
- vinegar 9% - 1 tsp.
- pepper spicy - ½ pod
- black pepper - to taste
- vegetable oil - 4 tbsp.
Step-by-step description of the recipe for ketchup for the winter of tomato and pepper:
- For cooking, we take tomatoes without damage and "bruises" - they need to be washed under running water. Then, for a couple of seconds, immerse in boiling water and immediately pass cold water. We make a shallow incision on the skin and remove it, cut the fruit into two halves and clean it from the stems.
- Cut the tomato pulp into small pieces, place in a saucepan and cook for 20 minutes.
- Sweet and hot peppers, dried, we remove seeds and stems. Cut into large pieces and crush with a blender. There we send the purified garlic, salt, sugar and black pepper. All the components are scrolled again.
- While spices are being grinded, the tomatoes on the stove are cooked to the consistency of the tomato paste. Add the crushed pepper and spices in the blender, pour in the butter and cook for about 7 minutes. We introduce vinegar, carefully stir and boil the sauce for another three minutes.
- In the sterilized jar we pour hot ketchup and roll it up with a lid boiled in hot water. To avoid further swelling, turn the can upside down and cover it with a warm blanket. After cooling the jar we remove into the refrigerator or cellar, where the sharpened delicacy will be stored until winter.
The recipe for ketchup for the winter with apples and tomatoes
Ketchup with apples and tomatoes - ingredients according to the recipe (on a jar with a capacity of 300 gr.):
- tomatoes large fleshy - 10 pcs.
- apples sweet - 4 pcs.
- black pepper powder - 1 tsp.
- ground cinnamon - ½ tsp.
- nutmeg ground - 1 teaspoon
- ground red pepper - 1/2 tsp.
- salt - ½ tsp.
- honey - 1 tsp.
- vinegar 9% - 2 tbsp.
- garlic - 3 large teeth
Ketchup for the winter with apples and tomatoes - preparation:
- Whole intact tomatoes are sliced, piled in a saucepan and stew until softened. Then wipe through a sieve.
- Apples need to be washed, cleaned of seeds and stems. Extinguish under the lid until soft and also wipe.
- Mix the tomato and apple puree and put on a small fire - for about 10 minutes. The mass should thicken.
- Add pepper, cinnamon, nutmeg, salt, honey and continue to cook for 10 minutes.
- It remains to pour vinegar and add finely chopped garlic. After 5 minutes, we remove the cooking from the heat and pour it on previously sterilized clean jars. We roll it up and put it on cooling.
Ketchup "Chile" for the winter - home prescription recipe
Necessary ingredients for ketchup "Chile":
- tomatoes - 1 kg
- onions - 250 gr.
- pepper Bulgarian - 250 gr.
- mustard dry powder - 0.5 tbsp.
- vegetable oil (refined) - 80 ml
- pepper spicy - 1 pod
- sugar - 100 gr.
- salt - 1 tbsp.
- acetic essence - ¼ tsp
Step-by-step instruction for cooking home-made ketchup "Chile":
- Vegetables need to be washed and cut into pieces. Clean the pepper and remove the seeds. Prepared and sliced components are placed in a large bowl.
- Using a meat grinder, grind all the vegetables and put on a small fire. A cooking pot should be chosen with a thick bottom. To vegetables we add butter, mustard, salt and sugar. Now you need to boil 1 hour and 20 minutes, stirring occasionally.
- We take the submerged blender and further crush the mixture. Then cook for 10 minutes.
- Hot mass must be wiped through a sieve with a wooden spatula - to obtain a gentle pleasant consistency.
- Continue to cook the sauce for another 30 minutes. We pour in the vinegar and remove it from the fire.
- Now we pour into sterile cans, turn and hide. After cooling, the sauce can be stored for storage in a pantry. Bon Appetit!