Food & Recipes

Sharp ketchup with antonovka

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Late fall, the beloved Antonovka ripened. In my opinion, none of the other apples make such a delicious mashed potato. The basis of fruits with sourness and fragrant fresh tomatoes, what else is needed in order to make a good home-made ketchup for the winter. If your garden has not grown a large crop of tomatoes, just take tomatoes and Antonovka in a ratio of 1/1, and you are guaranteed success - ketchup made from a mixture of fruits and vegetables is very tasty.

Sharp ketchup with antonovka

To get a thick ketchup from tomatoes alone, you need to either boil them for a long time so that more liquid evaporates, or add artificial thickeners. Apples are rich in pectin, so ketchup will be thick and you won’t have to spend a lot of time making it. To make a liter jar of ketchup according to this recipe, 30 minutes is enough.

  • Cooking time: 30 minutes
  • Number: 1 liter

Ingredients for cooking hot ketchup with Antonovka

  • 600 g of apples of the Antonovka variety;
  • 600 g of tomatoes;
  • 3 hot red peppers;
  • 5 g ground red pepper;
  • 35 ml of olive oil;
  • 15 ml of vegetable oil;
  • salt, sugar
Ingredients for cooking hot ketchup with Antonovka

The method of preparation of sharp ketchup with antonovka

We cut the tomatoes and Antonovka in large pieces, after removing the stem from the tomatoes and the middle from the apples. Red hot peppers can be added whole, but if it is very burning, then the seeds and membrane should be removed. Put the chopped vegetables in a roasting pan or pan with a thick bottom, pour 50 ml of cold water, close the lid. Stew until vegetables are boiled, usually 15 minutes are enough for the tomatoes and apples to turn into gruel.

Put chopped vegetables and apples stew

Cool the vegetables a little, grind with a chopper into a smoothie. Be very careful, as hot thick spray can burn you!

Grind stewed vegetables and apples with a blender

We wipe the finished apple and tomato puree through a sieve so that the apple peel, peel and tomato seeds do not get into the ketchup. So mashed mashed potatoes will turn out homogeneous, and in consistency similar to thick baby food.

Wipe the finished puree through a sieve

Cool the mashed potatoes a bit to make it easier to balance the taste. If you add sugar, salt and red pepper to a very hot mixture, it is quite difficult to correctly guess the proportions. Pour ground pepper (it will give ketchup a bright red color) and gradually add sugar and salt, tasting ketchup. Pour olive oil and again send the dishes to the fire, let it simmer for another 5 minutes.

Add spices and vegetable oil to ketchup

We arrange hot ketchup with antonovka in sterile, clean jars. Pour a tablespoon of any vegetable oil on top, this will protect the finished ketchup from spoilage.

Pour the ready-made sharp ketchup with Antonovka to the banks

We sterilize jars with ketchup. A jar with 0.5 liter ketchup needs to be sterilized for 7 minutes. If your jars are of a larger capacity, then for each additional 500 ml of volume, increase the sterilization time by 5 minutes.

We sterilize jars with ketchup

You can store jars in a cool place, since sugar, salt and hot pepper are good preservatives. They will help to save hot ketchup with Antonovka until spring, but be careful and never eat blanks if there is the slightest suspicion of their freshness.

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