Chilli Ketchup
This is so adaptable, take out the chilli for a regular home made ketchup. Use as a dip, add to pasta, serve with grilled meats, bake between layers of courgettes and aubergines topped with cheese - good food!
Preparation time: 10-15 minutes Quantity: Makes approx 4 jars Cooking time: 30 - 40 minutes
Ingredients
2 tins plum tomatoes
2 chopped white onions
2 cloves crushed/chopped garlic
2 sliced red chillies and seeds
2 sticks chopped celery (de-stringed)
3 oz /75g dark brown sugar or demerara
3 fl oz red wine vinegar
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2-3 tablespoons tomato puree
Method
- Add all ingredients to a big pot, bring to the boil and then simmer for 30-40 minutes till thickened, reduced and darkened
- Liquidise/whiz up
- Stir in tomato puree
- Season, stir, taste
- Pour in to sterilized jars or bottles
- If your going to keep for a long time- fill to the top, gently tap out any air, cover with a wax disk and drizzle on a thin layer of olive oil, seal with a lid and store in a dark cool cupboard
- Once opened keep in the fridge for a week or unopened for several months