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From : Mrs Wheelbarrows practical pantry, cookbook
Makes 3-12 ounce jars or 4 to 5 half pint jars

 
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Ingredientes

Cost per recipe $14.42 view details

Direcciones

  1. Preheat oven to 375
  2. Slice to off of head of garlic, drizzle with oil and set into a muffin pan with foil topping it, or wrap in foil. Roast for about 45 minute. Cool slightly, then squeeze out the garlic, and mash it up and set aside
  3. Toast the coriander, cumin, and mustard seeds in small dry skillet until fragrant about 1 minute. Grind in to a fine powder. Empty the ground spices into small bowl and add the bay leaf, paprika, cinnamon, and pepper
  4. Heat the oil in heavy 5qrt non reactive pot over medium heat. Saute shallots until translucent 5 min. Add garlic and spice mixture, tomato paste, vinegar, brown sugar and jam... Bring to a simmer. Add the pickle, fish sauce, hot sauce, and tamari and simmer for about 1 hour 15 min.. Or unto thick. Same consistency as applesauce. Remove from heat and cool slightly.
  5. Puree either in batches with blender or with immersion stick until very Velvety and no lumps texture.
  6. Return the ketchup to the pot and over medium heat, stirring regularly about an hour until desired thickness is achieved
  7. This pot will bubble up alot so be careful of splatter burns
  8. Ladle the hot ketchup into warm jars. Clean the rims, place the lids and rings and tighten them
  9. Process in boiling water bath for 15 min. Let the jars rest in the water after the processing has been turned off, until the water stops boiling
  10. Remove onto counter covered with cloth and store for a year

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1830g
Calories 1632  
Calories from Fat 207 13%
Total Fat 23.92g 30%
Saturated Fat 3.85g 15%
Trans Fat 0.35g  
Cholesterol 6mg 2%
Sodium 16381mg 683%
Potassium 16407mg 469%
Total Carbs 339.6g 91%
Dietary Fiber 69.5g 232%
Sugars 222.35g 148%
Protein 72.82g 117%
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