Ketchup or... ketchup without E-numbers

Homemade Ketchup Recipe - No Additives

Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Servings: approximately 10 jars

Homemade ketchup is more than just a condiment; it’s a true explosion of flavor that combines sweetness and acidity, giving your dishes a distinctive taste. This recipe will inspire you to put your personal touch in the kitchen, using fresh and natural ingredients without additives or preservatives. Let’s embark on the magic of making homemade ketchup together!

Necessary Ingredients

- 2 kg red bell peppers (choose ripe, juicy peppers for a sweeter ketchup)
- 1 liter tomato purée (you can use homemade purée, but store-bought is fine too, just ensure it has no additives)
- 500 g sugar (you can adjust the amount depending on how sweet you like your ketchup)
- 400 ml oil (sunflower oil is ideal, but you can also use olive oil for a more sophisticated taste)
- 3 tablespoons sweet mustard (adds a special note of flavor)
- 20 ml vinegar (preferably white wine vinegar or apple cider vinegar for a milder taste)
- 2 tablespoons salt (helps with preservation and enhances flavor)
- 1 tablespoon black pepper (freshly ground for a more intense seasoning)

Other necessary items:
- Clean, dry jars
- A lot of good cheer!

Step by Step

1. Preparing the bell peppers:
- Start by cleaning the bell peppers. Remove the stems and seeds, then cut them into quarters. This step is essential to ensure even cooking.

2. Chopping the bell peppers:
- Use a food processor or a meat grinder to chop the bell peppers. They will form the base of your ketchup. If you like a spicier ketchup, add some chili peppers during this process.

3. Cooking the bell peppers:
- In a large pot, add the oil and heat it over medium heat. Add the chopped bell peppers and reduce the heat to low. Let them simmer, stirring occasionally, for about 90 minutes. This process will help release intense flavors.

4. Adding additional ingredients:
- After 90 minutes, add the tomato purée, salt, pepper, sugar, and mustard. Mix well to combine all ingredients. Continue cooking the mixture for another 90 minutes, stirring regularly to prevent sticking.

5. Incorporating the vinegar:
- When the bell pepper mixture starts to thicken, gradually add the vinegar. Add one tablespoon every 5 minutes, stirring well. Continue to simmer the ketchup for another 15 minutes after adding the last drop of vinegar.

6. Sterilizing the jars:
- While the ketchup is simmering, prepare the jars. Wash them thoroughly and sterilize them either in the oven or by boiling them in water. Ensure they are completely dry before filling.

7. Bottling the ketchup:
- Once the ketchup is ready, carefully pour it into the jars, filling them up to 1 cm from the top. Seal the jars with lids and place them on a tray. Cover them with blankets to keep them warm and help seal. Leave them like this for 24 hours.

8. Labeling and storing:
- After the ketchup has completely cooled, label the jars with the date you made the ketchup and store them in the pantry. This homemade ketchup will last for several months, perfect for various dishes.

Useful Tips

- Taste and adjust: Throughout the cooking process, don’t hesitate to taste the ketchup. You can add more sugar or vinegar according to your preferences. This ketchup should be personalized!

- Variations: Feel free to experiment with different spices, such as oregano or basil, to achieve a more complex flavor. You can also add garlic or onion for a deeper taste.

- For a spicy kick: If you enjoy spicy ketchup, add chili peppers during the chopping stage. You can adjust the heat intensity based on your preferences.

Nutritional Benefits

Bell peppers are an excellent source of vitamin C and antioxidants, helping to strengthen the immune system. Additionally, homemade ketchup is much healthier than store-bought versions as it contains no preservatives or chemical additives. You can also control the sugar content, making it healthier for the whole family.

Storing the Ketchup

This homemade ketchup can be used in a variety of dishes. You can add it to sandwiches, burgers, pizza, or even pasta sauces. It’s also a perfect accompaniment for fries or as a base for meat marinades.

In conclusion, homemade ketchup is a versatile condiment that will not only enhance your meals but also give you the satisfaction of making it from natural ingredients. So put on your apron and start cooking! Enjoy every step of this recipe and share the results with your loved ones. Bon appétit!

 Ingredients: 2 kg red bell peppers, 1 l broth, 500 g sugar, 400 ml oil, 3 tbsp sweet mustard, 20 ml vinegar, 2 tbsp salt, 1 tbsp pepper. You will also need clean, dry jars and a lot of good cheer! If you want to make a spicy ketchup, you can add some hot peppers when grinding the bell peppers.