Claire Thomas Ketchup
Recipe Description
Awesome dipping ketchup
Ingredients
2 tablespoons olive oil
1 pound red peppers, roughly chopped
1 large yellow onion, roughly chopped
2 pounds tomatoes, cut in half or canned
5 cloves garlic, chopped
1 tablespoon fresh ginger, grated
1/4 cup water
2 bay leaves
1/4 teaspoon allspice, ground
1/2 teaspoon cayenne pepper
1/2 tablespoon peppercorns, ground
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 teaspoon smoked paprika, ground
1/4 teaspoon nutmeg, ground
1/4 cup red wine vinegar
3/4 cup brown sugar, packed
2 tablespoons salt
lemon juice to taste
Instructions
In a large saucepan over medium heat, heat up the olive oil and add the peppers and onions, sautéing until sweating (about 5 minutes). Add the tomatoes, onions, ginger, water, and bay leaves. Bring to a boil, then return to a simmer for 20 mins, partially covered, until tomatoes are very soft. Toast the spices in a little pan over a low flame and add to the tomato mixture. Cook for 5 minutes to incorporate the flavors.
Puree contents of pot until uniform (an immersion blender makes this super easy). Return to pot and add the vinegar and brown sugar over medium low heat. Reduce for about 20 minutes and then add the salt and lemon juice to taste. Cool to room temperature and refrigerate when done. As is it will keep in the fridge for up to 2 weeks.
Notes/Comments
Jane and Jon recipe from Cherrystone campground
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