| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 20 minutes |
| Servings |
jars
|
Ingredients
- 2 tins tins plum tomatoes
- 2 whole chopped white onions
- 2 cloves crushed/chopped garlic
- 2 -3 whole sliced red chillies and seeds use seeds if wanting more heat
- 2 sticks chopped celery (preferably - de-stringed)
- 75 g dark brown sugar or demerara
- 3 fl oz red wine vinegar
- 1 teaspoon paprika (use hot paprika, if wanting full on heat or Cayenne)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 2 - 3 tablespoons tomato puree
- seasoning to taste
Ingredients
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Instructions
- Add all ingredients (EXCEPT the PUREE) to a big thick bottomed pot, bring to the boil and then simmer for 30-40 minutes until thickened, reduced and darkened in colour.
- • Liquidise / blend / whiz up until smooth.
- • Stir in the tomato puree.
- • Season to taste.
- • Pour in to sterilized jars or bottles
- If your going to keep for a long time - fill to the top, gently tap out any air, cover with a wax disk and drizzle on a thin layer of olive oil, seal with a lid and store in a dark cool cupboard.
- Once opened keep in the fridge for a week or unopened for several months.
Recipe Notes
For Dynamit Ketchup - add 1 scotch bonnet or two!!!!
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