Summary

Ingredients

• 2.3 kg tomato (s), weighed unpeeled, prepared approx. 1340 g
• 670 g cane suar
• 300 ml rice vinegar or fruit vinegar
• 8 chilli pepper (s), red
• 2 tablespoon ginger
• 2 tablespoon rosemary
• 6 large clove (s) garlic
• 2 teaspoons spice mix (Mélange des indiens Mapuche)
• 7 teaspoons salt
• possibly chilli flakes
• possibly coriander seeds

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Instructions

1. Grill the chilli peppers in the preheated oven on the highest setting or 275 ° C on the 2nd rail from the top of the wire rack on baking paper until the skin turns a little black. Take out of the oven and immediately put in a plastic bag.
2. After cooling, the solid skins can be easily removed. Use rubber gloves for further processing! Core the chillies, but save the seeds. Chop the pulp.
3. Let the oven cool down a little. Sterilize clean bottles or jars (without lids) for at least 10 minutes at 100 ° C. Put the lids in a saucepan with boiling water and boil for about 10 minutes.
4. Score the tomatoes crosswise and blanch them in hot water for 30 seconds. Quench cold, then the skin can be easily peeled off. Remove the seeds, chop the tomatoes. Chop the ginger, garlic and rosemary.
5. Weigh the tomato flesh, for me 2300 g tomatoes resulted in 1340 g tomato pulp. Halve the value obtained to calculate the amount of sugar required. Here: 1340: 2 = 670 g. Add the cane sugar to the tomatoes in the saucepan.
6. Add the spices, 5 teaspoons of salt and the rice vinegar. Bring to the boil and remove the resulting foam with a slotted spoon.
7. Gradually add the chilli meat, setting the desired degree of spiciness. I often only use part of the chilli kernels, otherwise the sauce will be too hot for me. Now also dose the amount of salt more precisely.
8. Coarsely puree the sauce with a hand blender during the cooking process. Attention: splashes possible! Simmer for about 30 - 40 minutes, stirring occasionally. The sauce thickens slightly.
9. Take the bottles out of the stove and fill them with a funnel and a ladle, close immediately with the sterile lids. Let the bottles cool under a towel.
10. For me, the amount of 2.3 kg tomatoes resulted in 5 ketchup bottles (1,800 - 1,900 ml) of the very best seasoning sauce. Unopened, the shelf life is approx. 12 months if the sugar-vinegar ratio is right and the work is done very cleanly. Even open, the sauce can be kept in the refrigerator for several weeks.
11. I use this sauce with cheese, grilled meat, chicken, even cream cheese on bread!
12. Mélange des indiens Mapuche is a blend of spices made from chilli flakes, coriander and salt smoked over wood. It is medium hot. As a chilli variety I use Cacho de Cabra - goat`s horn. The spice can be purchased from a delicatessen shop, but can be replaced with chilli flakes and coriander seeds roasted briefly in a pan.