Ketchup is the most popular tomato sauce that goes well with meat dishes, cold snacks, potatoes, pasta. There are many varieties of ripe tomato-based sauce, among the favorites is the option with the addition of hot chili. The product is not only tasty, but also healthy, it is rich in lycopene, vitamin C, useful amino acids and trace elements.
Chili ketchup at home: how to cook it right
Most often, ketchup is bought in a store, but a product prepared on your own is much healthier and tastier. Homemade ketchup does not contain artificial colors, thickeners, flavors or stabilizers, all ingredients are completely natural. In addition, during the cooking process, you can arbitrarily change the proportions, increasing or decreasing the amount of hot peppers, garlic, herbs, salt and sugar. The result is a product that perfectly matches the taste of the consumer.
Homemade hot ketchup can be harvested for future use. It keeps well in the refrigerator or any cool, dark place. The product can be served as a sauce, added to vegetable stews, soups and other dishes. Chili-ketchup will give fresh cuisine the necessary spiciness, stimulate appetite and improve digestion.
The taste of a product depends not only on the amount of spices, but also on the type of chili pepper. It can be very pungent or spicy, with a bitter or sour taste. Experienced chefs advise to lightly bite the pod before cutting it - this will help to change the proportions of ingredients in time by increasing or decreasing the amount of hot pepper, sugar, salt.
To make ketchup not only tasty, but also beautiful, you need to take ripe, brightly colored vegetables. The redder the tomatoes and bell peppers that make up the sauce, the richer the color of the finished product will be. It is advisable to choose fleshy, moderately juicy tomatoes, then the ketchup will not be watery.
Homemade hot ketchup: a classic recipe
Dozens of recipes have been developed on the basis of ordinary tomato ketchup with added salt and sugar, allowing each consumer to choose a product to taste. Making an acute slus at home is simple - you need to act step by step and be sure to try the finished product before filling it in jars.
Ingredients:
- 700 g ripe fleshy tomatoes;
- 4 pods of hot pepper;
- 500 g sweet pepper;
- 60 g sugar;
- 4 cloves of garlic;
- 15 g salt;
- 5 g paprika powder.
Wash and dry the vegetables. Remove the stalks from chili peppers, cut the pods into rings along with the seeds. Cut the tomatoes into halves, remove the hard white part. Peel the bell peppers and chop them into wedges. Peel and crush the garlic with a knife to release the essential oils.
Put vegetables in a blender bowl, add salt, sugar, paprika. Grind everything in mashed potatoes. If you don't have a blender, you can use a meat grinder. Pour the vegetable puree into a saucepan, place on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. Do not cover the pan with a lid; excess liquid should evaporate during cooking.
Arrange hot ketchup in pre-sterilized jars, roll up the lids and turn over on a towel. Wrap canned food with a blanket or blanket. When the ketchup has cooled, store the jars, preferably in the cellar or refrigerator.
Chili ketchup in a slow cooker: step by step cooking
Delicious homemade hot pepper ketchup can also be cooked in a multicooker - regular or with the function of a pressure cooker. The process is greatly accelerated, besides, the hostess does not have to be on duty at the pan, making sure that the tomato mass does not burn. The finished product can be served immediately after preparation, left in the refrigerator for consumption in the near future, or canned for the winter. Not only chili peppers, but also dry mustard will add spice to ketchup.
Ingredients:
- 2 kg of ripe meaty tomatoes;
- 500 g sweet pepper (preferably red);
- 2 pods of fresh hot pepper;
- 400 g onions;
- 1 tbsp. l. dry mustard;
- 200 g sugar;
- 2, 5 Art. l. salt;
- 150 g of refined vegetable oil;
- 2 tbsp. l. table vinegar.
Wash and dry the vegetables. Cut the tomatoes into large pieces, mince or grind in a blender. Put the tomato puree in the multicooker bowl. Peel the peppers and onions, mince the vegetables and add to the tomatoes. Season the mass with salt, sugar and mustard powder, pour in vegetable oil. Mix everything thoroughly.
Close the lid of the multicooker, set the Baking program for 45 minutes. Cook the ketchup, occasionally opening the lid and stirring occasionally. When the cycle is over, cool the mass slightly and rub through a sieve. Pour the resulting liquid back into the bowl, beat the thick puree with a blender until fluffy and smooth. A properly prepared semi-finished product should resemble thick tomato paste.
Put the mass in a multicooker bowl, mix with liquid, taste the mixture. If the ketchup seems too bland, add vinegar, sweeten, or add a little salt. Switch on the Baking program for 1 hour. Check the readiness of the product - a drop dropped on a cold plate should not spread.
Pack the ketchup in pre-sterilized jars, screw up the lids. Turn the containers over on a towel, cover with a blanket and wait until they cool completely. You can store canned food in any cool place; it is not necessary to put them in the refrigerator.
