Late in the fall, Antonov’s beloved by many has ripened. In my opinion, from any other apples such tasty mashed potatoes do not work. The basis of fruit with sour and fragrant fresh tomatoes, what else is needed in order to make a good homemade ketchup for the winter. If a large crop of tomatoes has not grown in your garden, just take tomatoes and Antonovka in the 1/1 ratio, and you are guaranteed success - the ketchup from a mixture of vegetables and fruits is very tasty.
To get a thick ketchup from some tomatoes, you need to either boil them for a long time to get more liquid to evaporate, or to add artificial thickeners. Apples are rich in pectin, so ketchup will turn out thick, and you will not have to spend a lot of time on its preparation. To make a liter jar of ketchup for this recipe is enough 30 minutes.
- Cooking time: 30 minutes
- Quantity: 1 l
Ingredients for making hot ketchup with Antonovka
- 600 g apples of the Antonovka variety;
- 600 g tomatoes;
- 3 hot red peppers;
- 5 g ground red pepper;
- 35 ml of olive oil;
- 15 ml of vegetable oil;
- salt, sugar
Method of making acute ketchup with Antonovka
Tomatoes and Antonovka cut into large pieces, after removing the stem from the tomatoes and the middle of the apples. Red hot pepper can be added whole, but if it is very hot, then it is better to remove the seeds and the membrane. Put the sliced vegetables in a roasting pan or a frying pan with a thick bottom, pour 50 ml of cold water, close the lid. Stew until the vegetables are cooked, usually 15 minutes is enough for tomatoes and apples to turn into mush.
Cool vegetables a little, grind with a grinder into a uniform mashed potatoes. Be very careful, as hot thick splashes can burn you!
We rub the finished apple puree with tomatoes through a sieve so that the peel from the apples, the peel and the seeds of the tomatoes do not get into the ketchup. So mashed puree get homogeneous, and the consistency is similar to the dense baby food.
Cool the mashed potatoes slightly to make it easier to balance the taste. If you add sugar, salt and red pepper in a very hot mixture, it is quite difficult to guess the proportions correctly. Pour the ground pepper (it will add a bright red color to the ketchup) and gradually add sugar and salt, trying to taste the ketchup. Pour in olive oil and re-send the dishes on the fire, let it boil for another 5 minutes.
Hot ketchup with Antonovka decomposed into sterile, clean cans. Top pour a tablespoon of any vegetable oil, this we will protect the finished ketchup from damage.
Sterilize ketchup jars. A 0.5 l can of ketchup should be sterilized for 7 minutes. If your cans are larger, then for each additional 500 ml of volume, increase the sterilization time by 5 minutes.
You can store jars in a cool place, as sugar, salt and hot pepper are good preservatives. They will help preserve spicy ketchup with Antonovka until spring, but be careful and never eat any food if you have the slightest suspicion of their freshness.