Spicy ketchup a la Cleme

Spicy Ketchup a la Cleme

Spicy ketchup is an essential condiment in many kitchens, adding a touch of flavor and personality to your dishes. Our recipe for spicy ketchup a la Cleme is a perfect combination of fresh ingredients that will captivate you with its intense and tasty aroma. This recipe blends tradition with innovation, offering a unique and personalized version of a classic sauce.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: Approximately 50 bottles of 300 ml

Ingredients:
- 10 kg fleshy tomatoes
- 5 kg bell peppers
- 10 red onions
- 200 g brown sugar (a secret inherited from grandma)
- 200 ml sunflower oil (or olive oil for a more refined taste)
- 100 ml vinegar (you can use balsamic vinegar for a sweeter note)
- 3 tablespoons salt
- Spices to taste:
- Thyme
- Oregano
- Rosemary
- Ginger (adds a special aroma)
- Chili (for a bit of heat)
- Hot paprika
- Bay leaves
- Black pepper

Preparation:

1. Preparing the ingredients: Start by washing the tomatoes well under cold running water. Cut them into smaller pieces to facilitate the cooking process. Do the same with the bell peppers: wash them, remove the veins and seeds, then cut them into cubes. Peel and finely chop the red onions.

2. Separating the tomato juice: Use a tomato separator to extract the juice. This will help achieve a smooth texture. If you don't have a separator, you can use a blender, but make sure the mixture doesn't become too fine.

3. Cooking the mixture: In a large pot (or a deep saucepan), add the tomato juice, bell peppers, and chopped onion. Place the mixture over low heat and let it simmer, stirring occasionally. The goal is for the mixture to reduce and the flavors to concentrate. You will notice that your ketchup starts to thicken. This can take between 30 and 60 minutes, depending on how thick you want your ketchup.

4. Adding flavoring ingredients: When the mixture has reduced sufficiently, add the sugar, salt, oil, vinegar, and chosen spices. This is the moment to put your personal touch, so adjust the amounts of spices to your taste. Mix well and let it simmer for another 20 minutes, so all the flavors integrate perfectly.

5. Sterilizing the bottles: While the ketchup is simmering, make sure your bottles are sterilized. You can do this by boiling them in water or washing them in the dishwasher at maximum temperature.

6. Bottling the ketchup: When the ketchup is ready, carefully pour it into the sterilized bottles. Make sure no air bubbles remain during filling, and that the cap closes tightly. After filling all the bottles, seal them with the caps and wrap them in a blanket. Let them cool slowly until the next day.

7. Storage: Once they have cooled completely, store the ketchup in cool, dark places. It can be kept for several months.

Serving suggestion: This spicy ketchup a la Cleme is perfect for accompanying your favorite dishes, whether it’s steaks, fries, or burgers. You can also use the ketchup as a base for more elaborate sauces or for marinating meat.

Variations: You can experiment with different types of peppers or add dried fruits to obtain a sweeter ketchup. Additionally, you can replace brown sugar with honey or maple syrup for a unique touch.

Nutritional benefits: Tomatoes are rich in lycopene, an antioxidant that helps protect cells. Bell peppers are an excellent source of vitamins C and A. Red onions provide anti-inflammatory and antioxidant benefits.

Frequently asked questions:
- Can I use canned tomatoes? Yes, but the ketchup will have a different flavor. Use high-quality tomatoes.
- How can I make the ketchup spicier? Add more chili or a few drops of hot sauce.
- Can I use other types of onions? Red onions add a sweeter flavor, but you can also use yellow or white onions.

Now that you have the complete recipe for spicy ketchup a la Cleme, all that’s left is to get to work! This recipe will not only bring you satisfaction but will surely become a favorite among your friends and family. Enjoy every step of the process and don’t hesitate to experiment! Bon appétit!

 Ingredients: 10 kg meaty tomatoes, 5 kg capia peppers, 10 red onions, 200 g brown sugar (I borrowed this from Grandma), 200 ml Grandma's oil, 100 ml vinegar, 3 tablespoons salt, spices as follows: thyme, oregano, rosemary, ginger, chili, hot paprika, bay leaves, black pepper, all to my taste.

 Tags:  spicy ketchup