Ketchup recipe

Hi to all my fellow home chefs here on the east coast of Africa, and around the world.Today I going to show you how to make ketchup sauce from a Ketchup recipe I found. Ketchup (AKA tomato sauce here at home)must be one of the most used sauce in the world.You can also leave out one step in this recipe and have a great ,tangy ,relish which will set your taste buds alight .As a extra bonus you can puree some of it into a smooth sauce for the base of your pizza

Ingredients for Ketchup recipe

                                                                                                                                                                                                                                                                                               To start this ketchup recipe we will  need the following ingredients.

1. 4 large onions chopped finely
2. 1/2 cup olive oil
3. 6 green peppers seeds remove and chopped finely
4. 1 1/2 tomato chopped finely
5. 4 tsp. coarse sea salt ground in a mortar
6. 1/2 to 1 tsps. fresh ground pepper
7. 2 Tbsp.  coriander seed ground in a mortar
8. 4 Tbsp. brown sugar
9. juice of I large lemon
10. 2 tsps. lemon zest
11. 3/4 cup finely chopped Basil
12. 3/4 cup finely chopped flat -leaf parsley
13. 4 Tbsp smooth apricot jam( USA chefs apricot jelly) 
    
    

Method for Ketchup recipe

Okey Dokey now that we got all the ingredients for the ketchup recipe the work starts ,at this stage I would like to warn you that it takes a bit of time to prepare the ingredients for your ketchup recipe ,but boy the end results is worth every minute and you and your family will be happy ,Burgers, Hot Dogs, Fries will never taste better with any other Ketchup.

1. Place a large stainless steel pot on your hob and add olive oil
2. Add onions and fry until golden brown stirring all the time
3. Add your chopped tomato's and green peppers ,stir well and reduce heat.
4. now add your black pepper ground salt, brown sugar and ground coriander seeds
5. mix all ingredients well and continue to stir, simmer for 15-20min minute's(take care it does not burn
6. Add lemon juice,lemon zest Basil and Parsley continue stirring
7. Lastly add the Apricot jam(jelly)
8. Give it one final good stir, simmer for a minute
9. Spoon your ketchup into sterilized jars or wide mouth bottles
   

      list of some  optional extra ingredients you can add to your ketchup

1. chopped bird eye red chillies seeded or any other you prefer
2. large cloves crushed fresh garlic
3. crushed fresh ginger
4. tobasco sauce
   the chose is yours you can divide the ketchup recipe into different containers and mark them
   (I always make about 4 separate containers
   

Congratulations you came through like a star chef, give yourself a good pat on the back

Time now for you to sit back relax and enjoy a cool glass of your favourite drink, toast yourself on a job well done

Ideas where you can use your ketchup

Just a few ideas where one can use your Ketchup

1. Use as a relish dip with savoury biscuits when you entertaining guests at home
2. A must with a English breakfast ,bacon ,egg,porkies
3. A Hamburger will never be the same with out your home made ketchup
4. Same goes for Hot dogs 
5. Any sandwich whether toasted or plain
6. Cooking, add to stews, curries, pasta dishes, casseroles
7. Your kids will love it on their school sandwich's
8. base for home made pizzas
   
   I really hope that you enjoyed doing this ketchup recipe with us.
   Please do not stop here ,this is just one way of making, ketchup/sauce, using your creative cooking imagination there is no limit to what you can achieve.                        
   

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.