Homemade Ketchup with Tomatoes and Spices
Ingredients
- 3kg (106 oz) tomatoes
- 6 red or mixed peppers
- 6 apples
- 2 handfuls of celeriac stalks with leaves or leafy parts of celery sticks
- 1-3 chili peppers
- 1/2 kg (18 oz) onions
- 2 1/2 tablespoons unrefined sea salt
- 1/2 – 1 cup unrefined brown sugar
- 2 1/4 cups apple cider vinegar
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons paprika
- 5 cloves
- 2 large carrots
- 1 generous handful of parsley
Preparation
Clean and chop all of the fruit and vegetables (grate the carrots and leave the celeriac and parsley whole) and place them in a large pot. Stir frequently and cook for about 1.5 hours, until everything is soft.
Take out the leaves and blend everything together with a handheld plunge blender. Strain the blended mixture with a manual stainless steel strainer or push it through a stainless steel sieve. To not waste anything, you can make patties from the pulp or freeze them for later.
Add all of the remaining ingredients, except the sugar, and cook while stirring regularly for about 2 hours.
Add the sugar and adjust the amount based on the sweetness of your tomatoes and how sweet you want the ketchup to be.
Adjust the number of chili peppers based on how spicy you want your ketchup to be.
Pour into clean glass jars while still hot and tighten lids immediately.