Monday, August 9, 2010
I made this yesterday to use as BBQ Sauce, it was so good that I put it on a hot dog today instead of ketchup and decided to call it Spicy Chunky Ketchup because it was the best condiment I had ever eaten on a hot dog. It was sweet and spicy and oh so good.
You begin by making The Blue Ball Book of Canning recipe for ketchup which I tweaked for my own taste:
8 cups crushed and peeled tomatoes
2 cups chopped onions
1 cup sweet peppers
1/3 c sugar
1 tsp celery seed
1/2 tsp allspice
1/2 tsp mustard seed
1/2 stick cinnamon (place in bag or closed tea strainer)
1 1/2 tsp salt
3/4 c vinegar
3 tbs corn starch melted in a little water
Put all items except the vinegar and cornstarch in a large pot and bring to a boil then simmer for several hours until all is cooked and the spices have melded in.
Let cool then liquify in blender.
Return to pot and add vinegar and cornstarch mixture
Bring back to a boil and simmer a few minutes until mixture thickens.
Now for the spicy part:
For each 2 cups of ketchup add:
4 tbs unsalted butter
4 tbs brown sugar
handful chopped onions (according to your taste)
handful chopped sweet peppers (according to your taste)
1/4 tsp hot pepper flakes or more if you like it spicier
1 tbs chili powder
4 tsp lemon juice
2 tbs yellow mustard
2 tsp celery seed
2 tsp salt
3 garlic cloves minced
1/2 tsp garlic pepper
add all ingredients and bring to boil, simmer 10 to 15 minutes. Let cool and enjoy!