Ketchup a la store.
Category: Sauces
Ingredients
tomato paste or thick puree 500 ml
apple jam or thick puree 300-500 ml
paprika 1 sachet
a mixture of peppers, powder, optional to taste, about 1 tsp.
red hot pepper, optional to taste, on the tip of tsp.
ready-made mustard from 100 ml
salt to taste
water, if necessary a glass
starch, if necessary 1-2 tables. l.
Cooking method

Not a recipe - a way to * assemble * homemade ketchup from finished products.
Pasta or mashed potatoes, jam, mustard can be both store and home production. Mix thoroughly, preferably with a mixer, or by hand.
Then everything depends on the density of the starting products.
I cook * jelly *.
If the mixture is thick, perhaps the whole glass will go away, you can brew 1 table of starch. l.
I add a thicker * jelly * to the liquid mixture, but its amount is less.
The density of * jelly * depends on what is taken as a basis - tomato paste or mashed potatoes. I add * jelly * to the paste for a smoother structure of the finished ketchup.
In store purees, starch is already present in many. The addition of * jelly * again depends on the thickness of the original product.
I add spices and salt to the ketchup already brought to the desired condition.
The main thing is to pour in all the spices not at once, but gradually, to be guided by taste.
If desired, bring to a boil. But since all the products are ready-made, you don't need to do this.
I mix the finished mixture very thoroughly. I leave it for a few hours, so that all the components become one whole, both in consistency and in taste.
The composition of the products can be varied, focusing on store-bought ketchups.
With pickled cucumbers. With pineapples. With olives. More or less sharp. Change the amount of mustard.
Everything is decided by fantasy and taste preferences.

Note
Convenient - you can do it in portions, in small quantities, literally - from what is.
No preparation and cooking of vegetables is required.
Long standing with very thorough mixing is also not particularly necessary.
Irgata
I also add apple jam or apple jam (apples without middle), broken with a blender into a homogeneous mass, to ketchups, which I boil from tomatoes instead of sugar and for thickening. In ketchup-lecho (with bell pepper), apples are also not a hindrance.
please
Irisha, class, and I have not seen, I really want to try!
Irgata
go to my recipes - everything is very simple to prepare
Albina
And the picture?
Irgata
I don’t have a camera and the phone is the simplest

and what a photo there is - red ketchup

Rada-dms
Irish, thanks for the recipe, I had a good time to see it in the tape!
Irgata
I just have few recipes, more ways of cooking, and there, like a refrigerator, supplies, handles-head-taste will prompt
cook, deffchata, with pleasure

IrinaS111
Irinawhat a wonderful recipe. I took it to the bookmarks.
Irgata
We didn't have our own garden yet - that's the only way I did it, my son and husband ate a lot of ketchup

convenient and not very expensive, even the store jam is not at all expensive
Olga357
Irina, great recipe. Apple puree, I thought I would eat small, but he tramples more and more fresh apples. I will dispose of (puree). How long can boiled ketchup be stored in the refrigerator?
echeva
great recipe-INTO BUSINESS! with thanks!
Irgata
Quote: Olga357
How long can boiled ketchup be stored in the refrigerator?
I didn't do much. Usually a liter or a little more (with jelly if) and it turns out - it costs well in the refrigerator. A week is definitely worth it.
Quote: echeva
IN BUSINESS!

Tosha
A much needed recipe! Is jelly a glass of water + starch?
Irgata
Tosha, Antonina, yes, so.
Kissel gives homemade ketchup a store-bought look - both smoothness and shine.

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