RE: [CH] ketchup
T. Matthew Evans (matt.evans@ce.gatech.edu)
Thu, 19 Sep 2002 16:13:59 -0400
I posted these a couple of months ago, but I think they bear repeating....
They hold for a few months in the fridge and I'm sure you could process them
in a hot water bath and keep them even longer. I am going back to the
archives to find another canned tomato-chile recipe that I will post
forthwith.
Jalapeno Ketchup
from: The Great Chile Book, by Mark Miller
(never tried this one)
1 medium onion, minced
1 T olive oil
0.5 cup sugar
2 t cumin seed, toasted and ground
1 T toasted oregano
1 cup unseasoned rice vinegar
2 roasted jalapenos, minced
1 cup red chile sauce
2 cup roasted Roma tomatoes, pureed
0.5 bunch cilantro
salt
Sauté onion in oil. Add sugar and cook 5 minutes. Add cumin, oregano, and
deglaze with vinegar. Add jalapenos, red chile sauce, tomatoes, and
cilantro.
Simmer 1 hour. Puree and season with salt.
Chipotle Ketchup
from Coyote’s Pantry, by Mark Miller
(you will not believe how good this is)
1 small onion, minced
1 T olive oil
0.5 cup sugar
2 t cumin seed, toasted and ground
1 T toasted oregano
1 cup unseasoned rice vinegar
0.5 cup red chile sauce
0.25 cup chipotles in adobo (I use homemade)
8 roasted Roma tomatoes, halved
2 T minced cilantro
1 T salt
Sauté onion in oil. Add sugar and cook 5 minutes. Add cumin, oregano, and
deglaze with vinegar. Add chipotles, red chile sauce, tomatoes, salt, and
cilantro. Simmer 1 hour. Puree.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL: www.prism.gatech.edu/~gte964w
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Being blessed witha bumper crop of tomatoes -- I need a canning recipe for
hot and spicy ketchup.
Thanks in advance
Nels in ND