[CH] Habanetchup
Deb deForest (deforest@selec.net)
Wed, 19 Jan 2000 09:55:40 -0600
I thought I'd previously posted the David Rosengarten ketchup recipe so
didn't add it in my original post. I got it off the FoodTV web page but it
isn't currently found there. Now that I've gotten a few requests for it,
here it is. Deb in Houston
--
First, plan a day for just making ketchup. Perfect to do on a cold New
England winter's day.
---
David Rosengarten's Tomato Ketchup
Onion slices from 2 large onions, 2/3 inch thick
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 cup red wine vinegar
1/3 cup, plus 1 Tbsp (1/4 pound) packed brown sugar
1 head garlic, cloves peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 tsp paprika
3/4 tsp ground cinnamon
3/4 tsp ground allspice
3/4 tsp ground oregano (I use Mexican oregano)
3/4 tsp ground ginger
3/4 tsp freshly ground black pepper
4 tsp ground cardamom (you may want to adjust this if you aren't a cardamom
fan but it is a major flavor in most ketchup and I use the entire 4 tsp in
mine)
Salt to taste
Three 28-oz cans whole tomatoes (Muir Glenn is David R's recommended brand
that I use or I also use Hunt's)
Two 12-oz cans tomato paste
Place onion slices on grill. Grill until the slices are blackened on both
sides about 15 minutes per side (brush oil on them first).
In a small black skillet toast the coriander seeds, cumin seeds and mustard
seeds.
Toast these spices about 5 minutes, and then grind them in a mortar and
pestle or a spice grinder.
In large saucepan combine the blackened onions, the toasted spices, red wine
vinegar, brown sugar, garlic, capers, and hot sauce. (This is where I add
sauted fresh habs if using them and also the Calvin's)
Add the paprika, cinnamon, allspice, ginger, oregano, black pepper,
cardamom, and salt to taste. Then add the whole tomatoes and tomato paste.
Simmer this mixture for 3 hours, stirring every 15 minutes to break up the
tomatoes and to prevent sticking. Puree some of the mixture in blender (to
determine final thickness).
If the pureed ketchup seems too thin, continue cooking it until it's reduced
to a consistency you like. (What I do is use an immersion blender--the
"boat motor" blenders--to puree the whole pot and if it isn't thick enough,
I continue to cook, stirring frequently, till it is the right ketchup
consistency. I like small bits in mine so I don't puree to a totally smooth
mixture but mostly so).
Yield: about 2 quarts
I keep mine in zip locks and a recycled ketchup bottle in the fridge since I
don't like to can stuff. It keeps fine that way for me but I also usually
give some to my neighbors who have come to love it. Probably would also
freeze well although I haven't tried that.