For the fabulous condiment you will need:
4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren’t a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar
Roughly chop tomatoes, chop jalapenos and remove seeds and veins, peel ginger.
In a large, heavy pot add 4 1/2 lbs. chopped tomatoes.
6-8 Jalapeno peppers
Grate for finely chop a 3-inch piece of ginger.
Add 6 tablespoons fresh lemon juice.
Add spices: 1 tablespoons Garam Masala, 1/2 teaspoon cayenne pepper (of course I added a heaping 1/2 teaspoon because I’m a spicy kind of a person), 1 1/2 teaspoon kosher salt.
Go ahead and dump in that 3/4 cup cane sugar. Raw turbinado sugar, or coconut sugar may be used as well.
Stir together and simmer over medium-low heat for about 1 hour.
Stir often.
When the mixture has reduced to by about 1/3 or 1/2 of you want a thicker ketchup. Stir constantly. Make sure you scrape the bottom of the pan. If your scorch or burn the bottom, you may have to toss the batch. It can happen quickly so don’t walk away. Pretend your making caramel.
Remove from the heat and blend mixture using a hand emulsion blender. You may, also, use a blender or food processor. Please be careful blending hot mixtures.
Transfer the blended mixture into a food strainer in batches. This will remove the tomato seeds, peels and any strings from the ginger.
This may be ladled into clean, sterile jars and processed in a water bath for 35 minutes. The batch makes approximately 4 cups of ketchup.
4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger, grated
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren’t a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar
In a large heavy pot, add roughly chopped tomatoes, jalapeno peppers that have the seeds and veins removed and roughly chopped. Add grated or chopped ginger, lemon juice, spices, salt and sugar. Mix together. Cook over medium heat stirring often. Watch carefully toward the end of cooking time and start stirring constantly to prevent ketchup from burning. Cook until reduced to about 1/3 it’s original amount. If you want a thicker ketchup reduce to 1/2. Makes approx. 4 cups. Ketchup may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.
Was just wondering what to do with a huge bowl full of tomatoes sitting on my kitchen counter!! Thank you!! I have already made a quadruple batch of your delicious Spicy Tomato Jam. My family loves it. I appreciate all of your efforts to perfect this recipe. Can't wait to try it!
Thank you for your comment. If you love the jam you will really love this as well. So great on burgers. I have even dipped falafel.
great timing with the garden tomatoes …must give this a try. Thank you for the posting!
What kind of tomatoes did you use? Is it better to use Roma's or field run(beefsteak etc)?
I used a combination of Roma's and Celebrity (field run) tomatoes. I pretty much used what was ripe in my garden. Roma's are meatier, which i love, so the ketchup may cook down and thicken quicker.
I seriously love this blog and need you to know how much I use it. Thank you for the great recipes. I always come back here when I feel bored with my cooking. Love everything you post. Can't wait to try this.
Hi Heather, Thank you for making my WEEK!!! It's so great to know that I'm not the only one checking in on my blog. You've inspired me to do more! Thank you, thank you.
Thank you so much for this amazing receipe ! I will try it to have a good taste from the United States here in France.
It is always a pleasure to read your posts, thank you so much for all your cooking inspiration !
Hi Sophie, I'm sure because of your superior products in France you ketchup will taste supreme. Merci beaucoup mon ami.