Homemade ketchup

Hausgemachtes Ketchup - Wundermix GmbH
  • 1kg San Marzano tomatoes
  • 2 red pointed peppers
  • 2 tbsp mild paprika paste (from the Turkish supermarket: paprika biber salcasi)
  • 1 onion halved
  • 1 Chinese garlic halved and sprout removed (if any)
  • 50g apricot vinegar or another mild fruit vinegar (apple)
  • 4 tbsp condimento balsamic vinegar (very good, which is already sweet)
  • 0.5 tsp black pepper
  • 1 teaspoon sweet paprika powder
  • 4 strong pinches of nutmeg, freshly grated
  • 1 teaspoon sea or rock salt
  • 60g maple syrup

Put the tomatoes and peppers together with the pepper paste, onion and garlic into the Thermomix or the glass blender attachment of the Kenwood: Thermi: 10sec level 8, Kenwood: 5xP
Add vinegars, spices and syrup. Thermi: 25min 100 degrees, level 2 pasteurize/boil down, Kenwood; 25min level 2, 100 degrees.

Fill into hot-rinsed bottles (I had 2 0.5 liter bottles - but the 1l bottle from Landliebe-Milk is also very suitable because of the large opening), screw them on, let them cool down and store in the refrigerator.

Lasts three to four weeks.


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