Making your own is so much better
Did you know?
“Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China. The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce.” – National Geographic
Although I’m sure that the fermented fish added a unique flavour experience to the kê-tsjap all those years ago, I’m happy and proud to announce that this version of ketchup is flavourful without the fish part 😉
Making your own is so much better than buying a highly processed version in a bottle from the store, not as convenient, but be sure to give this one a try.
Homemade Ketchup recipe:
What you’ll need:
1 onion, grated 1 celery stick, grated
1 piece ginger, grated1 clove garlic, grated
dash of olive oil
1 can of chopped or whole tomatoes
3 -4 Tbsp sugar1/4 cup vinegar
salt ‘n pepper to taste
Get a saucepan on medium heat on the stove,
add a dash of olive oil. Grate the veggies and addto the pan, let it sizzle and simmer for about 5 minutes.
Add the tomatoes from the can, rinse the can with the vinegar and add tothe pan. Add all the other ingredients.
Give it a stir every now and then to prevent the ketchup from sticking. Simmer for about 30 minutes or until reduced to the consistency you like.
To smooth out the ketchup, you can add the contents of the pan to a blender or foodprocessor. Alternatively you can slowly pass it through a sieve.
Don’t forget to add salt, pepper or sugar to taste!
Cook the mixture for a further 10 minutes until it has reached the right ketchup consistency you like. Allow to cool completely before diving in 😉
Best enjoyed with some homemade crunchy nuggets or fries!