Homemade tomato ketchup chili - spicy seasoning made from fresh vegetables, sugar and salt. Does not contain chemical enhancers of taste, only fresh products and natural preservatives! Not everyone will like this ketchup - it is fiery burning. However, lovers of spicy food will appreciate and love him. Preparing the sauce is so simple that sometimes I wonder why people buy shops, if all they need to make homemade sauce is a food processor or a blender and a saucepan.
Important point - be sure to try fresh chili on the tongue. I do not know yet another way to determine the degree of sharpness of this product. It looks like all the peppers are the same person, and what is hidden inside them is recognized only by your tongue. Specimens containing large amounts of capsaicin should be added in reasonable amounts so that the seasoning is edible.
- Cooking time: 40 minutes
- Quantity: 400 g
Ingredients for making homemade tomato chili ketchup
- 700 g tomatoes;
- 500 g of bell pepper;
- 4 red chili pods;
- 4 cloves of garlic;
- 60 g of sugar;
- 15 g of table salt;
- 5 g smoked paprika.
How to Make Homemade Tomato Chile Ketchup
So, we cut whole chili with rings. We only send waste tail. For the hot sauce, the seeds and pepper membranes are very necessary, they contain the largest amount of capsaicin, it is for this substance that determine the “nastiness” of chili.
Sweet sweet pepper together with tomatoes will form the basis, so to speak, create mass. I advise you to choose the most red, fragrant and meaty peppers, so that the taste is rich and rich. In ready-made ketchups this function is performed by tomato paste and thickeners, usually starch is used as a thickener.
Cut the pepper into large slices.
Cut the red tomatoes in half, remove the stem with the seal. The redder the tomatoes, the brighter the ketchup, this rule does not require proof!
Slices of garlic are pressed with a knife to release the garlic oil.
Place the chopped vegetables in a bowl or in the bowl of a food processor. Add sugar, smoked paprika and salt. Salt is better to take the usual, not iodized, it is more suitable for conservation.
Making vegetable puree. By the way, an ordinary meat grinder is suitable for this purpose.
Ship the vegetable puree to the stove. Cook 15-20 minutes after boiling. The mass should boil in a container without a lid so that the moisture evaporates.
Be careful - mashed thick. In the process of cooking hot spray of burning vegetables can get on the skin and burn!
Banks are treated with steam or oven-dried at a temperature of 90-100 degrees Celsius. In clean, dry jars we pack up homemade tomato ketchup chili. Covers boil a few minutes.
Spin jars of homemade tomato ketchup chili tightly. When cool, remove the cool cellar or basement for storage. Storage temperature from +1 to +9 degrees Celsius.
In a city apartment canned food should be stored in the refrigerator.
Ready homemade tomato ketchup chili will not only serve as a seasoning for lunch. Try to mix it with mayonnaise and marinate kebab in this hot pasta. It turns out incredibly tasty! Bon appetit, and cook homemade food with pleasure.