Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 chilli pepper (s), dried
- 2 cloves garlic)
- 250 ml water
- 200 ml apple cider vinegar
- 200 g cane suar
- 1 teaspoon salt
- 2 tablespoon cornstarch
- 1 tube tomato paste
Print Recipe
Pin Recipe Instructions
- Chop the chili peppers and garlic cloves with a blender.
- Tip: It is easier to process if you add a shot glass of water.
- Put the water with sugar, vinegar and salt in a saucepan and bring to the boil until the sugar has dissolved. Then add the chilli mixture. Turn the heat down a little and simmer gently for about 5 minutes. Mix the cornstarch with a tablespoon of water and stir into the sauce.
- Let everything simmer briefly until the mixture starts to become thicker. Now press the whole tube of tomato pulp into the pot. Bring it to the boil again briefly and then fill it into a sterile, good, sealable bottle.
- When it cools, the bottle draws a vacuum and the ketchup can be kept for several weeks.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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