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A punchy, homemade ketchup with a bold garlic flavor and a spicy kick from red chili flakes. This tangy, sweet condiment is perfect for elevating fries, burgers, and sandwiches, and so much better than store-bought!
Pressure Cook Aromatics and Tomatoes
Blend and Strain the Base
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A punchy, homemade ketchup with a bold garlic flavor and a spicy kick from red chili flakes. This tangy, sweet condiment is perfect for elevating fries, burgers, and sandwiches, and so much better than store-bought!
This fusion recipe takes 60 minutes to prepare and yields 32 servings. At 23.12 calories per serving with 0.46g of protein, it's a moderately challenging recipe perfect for condiment.
Simmer and Thicken the Ketchup
Cool and Store
Add 1 teaspoon of smoked paprika along with the other powdered spices for a deep, smoky flavor.
Add a sprig of fresh rosemary or thyme to the pressure cooker with the tomatoes. Be sure to remove it before blending.
For a serious kick, add 1-2 chopped fresh red chilies (like bird's eye) to the pressure cooker along with the tomatoes.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases. Cooking tomatoes, as in this recipe, makes the lycopene more bioavailable.
By making ketchup at home, you control the ingredients. This recipe is free from the artificial preservatives, colors, and high-fructose corn syrup often found in commercial brands.
The generous amount of garlic provides allicin, a compound known for its potential immune-boosting and anti-inflammatory properties.
One serving of 1 tablespoon (about 30g) of this homemade ketchup contains approximately 23 calories. The main source of calories is the granulated sugar.
It's healthier than most store-bought versions as it contains no artificial preservatives, colors, or high-fructose corn syrup. It's rich in lycopene from tomatoes and allicin from garlic. However, it does contain a significant amount of sugar, so it should be consumed in moderation.
When stored in a sterilized, airtight container in the refrigerator, this ketchup will last for up to 4 weeks. Its high acidity from vinegar and sugar content act as natural preservatives.
Yes, you can. Combine the tomatoes, onion, garlic, ginger, whole spices, and water in a large, heavy-bottomed pot. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until everything is very soft. Then proceed with blending and straining as directed.
If your ketchup isn't thickening, it likely needs to be simmered for a longer time to allow more water to evaporate. Continue cooking on medium-low heat, stirring often, until it reaches the desired consistency. Remember it will also thicken more as it cools.