Homemade Tomato and Bell Pepper Ketchup
According to this recipe, home-made ketchup made from fresh tomatoes, bell pepper and garlic can be prepared in small portions all year round or prepared for the winter during the ripening season, when prices do not bite or tomatoes and sweet peppers ripen in their own beds. Home-made ketchup made from fresh tomatoes at home will turn out to be much tastier than a store one, because you add seasonings and spices to your taste, cook from fresh natural products without preservatives or flavor enhancers.
Homemade ketchup made from fresh tomatoes and bell peppers, cooked according to this recipe, turns out to be spicy, thick, with a rich taste, nothing better for barbecue or meatballs.
- Cooking time: 40 minutes
- Quantity: 0.5 L
Ingredients for homemade ketchup made from fresh tomatoes and bell peppers:
- 500 g of tomatoes;
- 500 g of red bell pepper;
- 150 g of onions;
- 3-4 cloves of garlic;
- 1 pod of chili;
- 20 g of granulated sugar;
- 12 g of salt;
- 30 ml of olive oil;
- 5 g ground paprika.
A method of preparing homemade ketchup from fresh tomatoes and bell peppers.
Heat the odorless refined olive or vegetable oil in a pan, fry finely chopped onions until transparent.
When the onion becomes transparent, add the chopped tomatoes large, cover the pan with a lid so that the tomatoes cook faster. Whether or not to peel the tomatoes, decide for yourself, a powerful blender turns the ingredients into a smooth, uniform mash.
You can quickly remove the peel from tomatoes like this: put vegetables in boiling water for half a minute, then immediately into ice water, make an incision with a sharp knife, and the peel is easily removed.
To softened tomatoes, add a pod of fresh chili pepper. So that the sauce does not turn out to be very burning, you can remove the seeds from the pod and cut off the partitions, because these parts contain a lot of capsaicin.
Sweet bell peppers are cleaned of seeds and partitions, cut the stalk, cut the flesh into strips, add to the pan to the fried tomatoes and onions, cook for 5-6 minutes.
We clean the cloves of garlic from the husk, cut finely. The amount of garlic is to your taste, I usually put 2-3 cloves, but maybe someone likes a little more.
We transfer the stewed vegetables to the processor, add chopped garlic.
We turn on the processor, grind the vegetables until a smoothie is obtained.
We shift the mass into a saucepan, add granulated sugar, salt and ground paprika. Bring to a boil over low heat, boil for 5-6 minutes.
To preserve home-made ketchup of fresh tomatoes and bell peppers for the winter, wash my cans in warm water with baking soda, rinse, warm for 10 minutes in an oven heated to 100 degrees Celsius. Boil the lids. We spread the hot sauce in warm, sterilized jars so that the mass reaches the girdle.
We sterilize the floor liter cans for 10-12 minutes, roll up, cool at room temperature.
By the way, in this homemade ketchup made from fresh tomatoes and bell peppers, you can reduce the number of calories. If the vegetables are ripe, tomatoes and peppers are sweet, then sugar is not needed. And if you do not fry vegetables, but bake in the oven, slightly sprinkling the ingredients with vegetable oil or steaming them, then there will be even less calories.
Homemade ketchup made from fresh tomatoes and bell peppers is ready. Enjoy your meal!