The most popular sauces used in everyday life, for several decades now remain mayonnaise and ketchup. Famous for the latter was America, which in 1801 published a recipe for its preparation in the way that everyone now knows it. However, the fact that ketchup originated in China and was not cooked from tomatoes, because they simply did not grow there, was forgotten for a long time, but from cheap wine, garlic, mushrooms, pickled fish and nuts, which were mixed together in a powdered form and served To meat or fish dishes. But now this sauce is prepared according to the American recipe with the addition of new original ingredients, many firms, and the housewives invent and more natural composition. So there was ketchup in the home with apples, olives, chopped greens, mushrooms or red currant, for lovers of spicy aroma - with cinnamon, cloves or paprika, and for the sharpness and richness of taste - hot red pepper and garlic. It is harvested for the winter or is served freshly prepared for the table. In any case, this famous sauce adorns any dish and enhances its taste.
Ingredients
Not the simplest, but one of the most delicate turns out cooked ketchup at home with apples. They give it an easy sourness and sweetness, but sharpness lovers can always at will make a recipe for fried onions, cloves and other spices. For a basis in any case, tomatoes of medium size, fleshy and undamaged are taken. They will need about 2 kilograms. Also in the recipe of homemade ketchup with apples, and there will be enough of them in the amount of 3-4 non-acidic fruits, 2-3 Bulgarian peppers, 1 pod of spicy, 3 cloves of garlic, salt and sugar will be needed. Duration of cooking for this recipe will be about 2 hours, but the result will be worth it. This homemade ketchup with apples can be poured over sterile cans or bottles and rolled tightly, and then this seasoning will delight you all winter when served with any meat or fish dish, as well as scrambled eggs or cold appetizers.
Preparation
So, to begin with, cut the tomatoes in thin slices, put them in a saucepan and cook on medium heat without a lid for about 40 minutes. At the same time, so that the ketchup at home with apples turned sweet, bake in the oven at a temperature of 150-180 degrees Bulgarian pepper (wholly) until softening, it will take about 20-25 minutes. Then we cool it, cut the stem, and cut the remaining pulp into slices and add to the tomatoes. Apples are peeled from the peel and seeds, cut into small cubes or pre-rubbed and poured into a saucepan. Then squeeze the garlic in there and carefully mix everything.
But a pod of hot pepper, so that our ketchup at home with apples has become piquant, but not superfluous sharpness, we lower it completely, after washing it out. We cook for another 20 minutes with the lid open. Now there are little things left. We take out a pod of pepper, turn off the fire and rub the rest of the mass through a metal sieve. Then again pour it into a saucepan and put it on a slow fire until a smooth consistency of tender mashed potatoes. In the end, add salt (1 tablespoon), sugar (3 tablespoons) and, if necessary, vinegar. This recipe produces about 1-1.5 liters of ketchup, which can be stored for the whole winter, rolled up into sterile cans.