Ketchup

We ran out of ketchup the other day and I love making homemade versions of food, so I made ketchup to eat with our french fries and dinner.  My ketchup recipe is similar to Saveur's recipe found here.  Do you know the history of ketchup?  This link talks about the history.  The short version is, ketchup is the modern day ancestor to "ke-tsiap, a 17th-century Chinese brine of pickled fish and spices."  Heinz of course found this recipe and changed it completely to what we now affectionately call ketchup and some of us are like my nephew and put it on everything. 

 Homemade ketchup, I might start liking ketchup now.

Ingredients for this recipe are:  

1  22-oz. can tomato Purée

1 medium Yellow Onion, peeled and quartered

1 clove Garlic (not pictured)

1⁄2 fresh Jalapeño

2 tablespoons Turbinado Sugar (You can use dark brown sugar) 

1⁄2 cup Cider Vinegar

1/4 teaspoon Dry Mustard

1/4 teaspoon Allspice (ground would also work)

1/4 teaspoon  Cloves (Ground would also work)

1/4  teaspoon Ground Ginger

1/4 teaspoon Ground Cinnamon

Salt and freshly ground Black Pepper

 Grind sugar and spices together in spice/coffee grinder, even the already ground spices.
Skip this step if you only used ground spices.

 All ground up.

 Press Jalapeño, and garlic separately through garlic press.

 Add everything but the vinegar and water.   Blend until puréed.

 Pour in water and vinegar and blend some more.

 Pour mixture into saucepan and heat over low for 45 minutes, only stirring occasionally.

Pour into a lidded container and refrigerate for up to a month.

Enjoy!

Ketchup  

Printable Recipe Found Here

Ingredients:
1  22-oz. can tomato purée
1 medium yellow onion, peeled and quartered
1 clove Garlic, and peeled and pushed through garlic press
1⁄2 fresh Jalapeño, stemmed, seeded and pushed through garlic press
2 tablespoons Turbinado Sugar (You can use dark brown sugar)
1⁄2 cup Cider Vinegar
1/4 teaspoon Dry Mustard
1/4 teaspoon Allspice (Ground would also work)
1/4 teaspoon  Cloves (Ground would also work)
1/4  teaspoon Ground Ginger
1/4 teaspoon Ground Cinnamon
Salt and freshly ground black pepper

Grind spices, and sugar  in spice/coffee grinder. Put tomato purée, onions, garlic, spice mixture, and jalapeño into a blender or food processor and pulse until blended. Add vinegar and 1 cup water and purée until smooth.

Transfer mix to a medium saucepan.  Cook over low heat, stirring occasionally, for 45 minutes. Season to taste with salt and pepper. Store in refrigerator, covered, for up to 1 month.