I’ve already posted about homemade ketchup in my most about making my first hamburgers from scratch. I wasn’t completely happy with the ketchup back then, and I’ve been experimenting a bit to find a recipe I liked better based on a recipe posted by ChgoJohn. That recipe makes a very spicy ketchup, and I’ve made a few changes to suit my own tastes. That is the nice thing about cooking from scratch: you can tune the ketchup just the way you like it. For example, you could leave out many of the spices from this recipe to make a more basic ketchup. Here’s my version, in which I have reduced the amount of spices and changed the cooking times. I’ve used canned tomatoes, as they are better than what is available fresh around here. If you do use fresh tomatoes, make sure they are very ripe. It’s okay if they don’t look perfect — they’re gonna be turned into ketchup after all.
1 big can (2.5 kilograms) peeled tomatoes
2 onions (I used 1 red and 1 white)
1 red bell pepper
2 cloves garlic
120 ml (1/2 cup) cider vinegar
6 Tbsp dark brown sugar
1/4 tsp dry mustard
1 tsp smoked paprika
1 cinnamon stick
1 tsp whole cloves
1 tsp whole allspice
1 tsp mace
1 tsp celery seeds
1 Tbsp black peppercorns
1 bay leaf
cayenne pepper, to taste
freshly grated nutmeg, to taste
salt, to taste
Pass the mixture through a food mill twice.
And then with a fine sieve, to get smooth ketchup. (If you were to go straight to the fine sieve, you would have a very hard time getting the ketchup through. That is why you should start with the coarse sieve.)
Make a spice pouch with the cinnamon, cloves, allspice, mace, celery seeds, peppercorns and bay leaf.
For this you can use a piece of muslin or a disposable hairnet, a trick I learned from Auldo.
Bring to a boil, stirring. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. (You can make the ketchup more or less spicy by leaving the spice pouch in for a longer or shorter cooking time.)
To try the ketchup, freeze a small dish for half an hour. Put a teaspoon of the ketchup on the dish to cool it quickly. Then taste the ketchup. As ketchup is eaten at room temperature, it is better to taste it this way instead of when it’s still warm. If the ketchup is still too thin or not strong enough, simmer it longer until it is to your liking.
Put it in clean (sterlized) jars when it is still hot, and turn over the jars to allow the hot ketchup to sterilize the jar from the inside after it has been closed. When handled like this, the ketchup will keep for a very long time in the refrigerator. If you are into canning and such, you could process the jars to be able to store the ketchup at room temperature.
Beef short ribs teriyaki are amazingly tender and juicy when cooked sous-vide. The bag juices can be reduced for a very flavorful sauce that is not just teriyaki but also beefy.