June 22, 2016
How To Make Preservative-Free Ketchup
Homemade ketchup is the ? to making an AMAZING burger at a BBQ. It brings up the level when you put out the ketchup you made instead of the same, boring Heinz ketchup bottle.
Now, don't get scared by the ingredient list because it's super common ingredients and you're basically just mixing it all together!
Remove the ends with the stem from the tomatoes. Put the tomatoes on the grill. Char the skins while whole, about 2 minutes each side.
Add the diced onion, garlic, and cayenne pepper to a large pot along with tomatoes. Crush that mixture a bit to provide some liquid. Put on the stove and bring to a slow simmer for 30 minutes. Let cool.
Blend the contents of the pot. Once it's well blended, return the mixture to the pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool. Run the contents of the stock pot in batches through a blender.
Return the mixture to the pot and bring to a simmer until the mixture is the consistency of normal ketchup. This step may take six hours or more.
Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency.
The final product!
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- 16 tomatoes, heirloom or your favorite
- 1 medium onion, diced
- 1 clove garlic, peeled
- 2 tsp. red pepper (cayenne)
- 3 cups cider vinegar
- 3 tbsp. salt
- 1 cup brown sugar
- 1 tsp. ground allspice
- 1 tbsp. ground cloves
- 1 tbsp. ground cinnamon
- 4 tbsp. dry mustard
- 2 tbsp. whiskey (optional but strongly encouraged)
- 1 tsp. ground black pepper