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I want to make my own ketchup

post #1 of 19
Thread Starter 

I want to make my own ketchup, the way I'd like it to taste. I don't want to make it from raw tomatoes, but from tomato puree. I love this Classico brand puree I have and I don't think I could beat it.

 

I want it:

 

-spicier than the average, and I'm referring to aromatic spices, though I will be adding plenty of habanero too

-I prefer carmelized onions and not simmered, and that's easy, but the process for the sauce has to be a little different maybe?

-I will be using less sugar than the big brands

-I will probably try ingredients that are not the usual, such as celery leaves or seeds

 

Any help is appreciated!

 

Edit: I want it to be more like the ketchup I grew up with in India.


Edited by OregonYeti - 3/13/14 at 5:46pm
post #2 of 19

Hi :)  I know you said no raw tomatoes, but perhaps this tomato jam will give you some ideas.

 

post #3 of 19
Thread Starter 

Cerise, thanks! It gives me ideas. I will skip the load of sugar for sure, but ginger, that's good, and the other spices.

post #4 of 19

Iron Chef Michael Symon has made public his recipe for spicy ketchup.  It is a hit in my household.  I have modified it with 50% less cumin and it is even more popular.  The recipe is in several sites on the internet, and in his book too.

post #5 of 19
Quote:
Originally Posted by OregonYeti View Post
 

Cerise, thanks! It gives me ideas. I will skip the load of sugar for sure, but ginger, that's good, and the other spices.


My pleasure.  I agree.  The lime juice & ginger sounds yummy too.

post #6 of 19
Thread Starter 

Thanks, all.

 

I just started an experimental batch with fresh ginger, frozen mango chunks, fresh garlic, fresh habaneros, olive oil, apple juice, black pepper, cloves, allspice, Ceylon cinnamon, cider vinegar and salt, It's simmering and I will be adding tomato puree to it in a bit.

post #7 of 19

Mmmmmm.  I can smell it from here.  Sounds De-lish!

post #8 of 19
Thread Starter 

Now there's the question of what defines ketchup. This is turning out really good and I just added some saffron. I'll definitely be having it on my black bean burgers and other things.

 

I would guess that the pros would not call this ketchup any more.

post #9 of 19

I don't know if it's a ketchup, but sounds amazing.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 19

Paul Kirk(BBQ Chef) has several ketchup recipes in his cookbooks that are pretty good. Can start with canned tomato for many of them.

post #11 of 19

About 2 minutes in.  He also uses cloves and cinnamon.

 

http://www.hulu.com/watch/208471

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 19

I would suggest you to add a small amount of turmeric and cinnamon mixture, use a very less amount of olive oil to mix. It would give a punch of spice and overall texture to your ketchup. 

post #13 of 19

Call it...

 

 

ketchup pas du tout

or,

pas du tout ketchup

or, simply,

pas du tout

 

"Ketchup pas du tout a l'oregon yeti"

or,

KPDT for short

 

ok, I'll shut up.

post #14 of 19

Nice name but it is a tad difficult to pronounce.

post #15 of 19
Thread Starter 

Maryb, thanks!

 

teamfat, when I clicked on the link I got an episode about cioppino. I'll have to look around.

 

helarfurthon, I'll probably try that with next batch :)

 

Haha Raibeaux, thanks :D

 

 

I shouldn't have used saffron unless I was ready to use a lot. I can't taste it and I used plenty. But this is really good stuff.

post #16 of 19
Quote:
Originally Posted by OregonYeti View Post
 

teamfat, when I clicked on the link I got an episode about cioppino. I'll have to look around.

The episode is about burger and at around the 2mn mark he's explaining his "garage ketchup". Check the URL in your address field, it should be: http://www.hulu.com/watch/208471

post #17 of 19
Thread Starter 

Aha, thanks FF. That looks great! So do the Brussels sprouts--I'll have to try both of those.:thumb: (But I'll skip the corn syrup in the ketchup).

post #18 of 19

This is so weird! As a European, I was kind of hoping to find dozens of good ketchup recipes in this thread... And a lot of exotic homemade recipes from the USA...

I thought ketchup was the number one uber-american condiment? Sigh....

 

One of own most popular TV-cooks made a cheeseburger with bacon and fresh ketchup in this short video. It's in dutch, but you will understand from looking what he's doing.

http://www.een.be/programmas/dagelijkse-kost/recepten/cheeseburger-met-bacon-en-verse-ketchup

post #19 of 19
Thread Starter 

Thanks, Chris. Looks great! Star anise and coriander are two spices I didn't use, that I'll try next time.

 

As popular as ketchup is in the USA, I think 99% of it is a few big brands that all taste pretty much the same.

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