Spicy Ketchup with Tomatoes and Horseradish by Chef Paul
Sauces and Marinades • European
Description
Make it in the summer when ripe, juicy tomatoes are in season. Unlike other ketchups, it can be used immediately. Store in a cool, dry place, and it will retain its flavor for up to 6 months. Once opened, keep the sauce in the refrigerator. This spicy ketchup pairs excellently with fried fish, grilled steaks, and hamburgers.
Ingredients
- Tomatoes 5 lbs
- Tomato Puree 1 tablespoon
- Onion 5 oz
- Apple 10 oz
- Cloves 6 pieces
- Mustard seeds 1 teaspoon
- Cinnamon stick 1 piece
- Celery Seeds ½ teaspoon
- White Wine Vinegar 10 fl oz
- Sea Salt 0 oz
- Light Brown Sugar 10 oz
- Horseradish 1 piece
Step-by-Step Guide
Step 1
Chop the tomatoes coarsely, peel and core the apples, and chop them.
Step 2
Finely chop the onion and break the cinnamon stick into pieces.
Step 3
Peel and grate 7.5 cm of horseradish root.
Step 4
Place the tomatoes, puree, onion, and apples in a pot along with the mustard and celery seeds, cinnamon, half of the vinegar, and salt. Bring to a boil over low heat.
Step 5
Cook for 1-1.5 hours, stirring occasionally until a paste-like consistency is formed from the tomatoes: the mixture should reduce by 1/3. Press the mixture through a fine sieve into a clean pot using the back of a ladle.
Step 6
Add the remaining vinegar, sugar, and horseradish.
Step 7
Simmer on low heat until the sugar dissolves, then boil for 30-40 minutes or until thickened.
Step 8
Pour into sterilized jars and seal.
Step 9
Cool before use.
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