Good afternoon, my reader. Ketchup made according to this recipe is suitable for both fish and meat dishes. They are spread on burgers and pizza. A small layer of such ketchup on a flatbread will give the dish a unique taste. Stored for a long time - the workpieces will not deteriorate until the next harvest.
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In addition, this sauce is used for culinary painting. To do this, they need to fill a bag or pastry syringe. Then you can paint any ornaments on meat rolls, steaks and brown toast.
Spicy ketchup
For cooking you will need:
- 2 kg of tomatoes;
- a kilo of onions;
- a kilo of bell pepper;
- 4 hot peppers;
- head of garlic;
- half a glass of sugar;
- 2 teaspoons of salt
- half a glass of vinegar.
Rinse tomatoes and cut off all damaged areas. Cut the pepper and remove the seeds. It is recommended not to throw them away, but to collect, dry, grind and add to food. Grind the tomatoes with a blender and boil for 10 minutes. Cut all other vegetables into very small cubes. Pour into a saucepan with tomatoes. Ketchup will come out with pieces. If you want a homogeneous substance, grind all vegetables with a blender. Add salt and sugar there. Boil over low heat for 20 minutes. If you want a thinner sauce, add half a glass of water.
Then add garlic passed through a press to the mixture, add vinegar. Bring to a boil and simmer over low heat for another 5 minutes. Pour into sterilized jars, roll up. Store in a cool place.
Italian sauce
This sauce is no less tasty than the previous one. Has a rich basil flavor. Minimum ingredients and maximum taste. I advise you to make a small portion, as it does not last long. But thanks to its taste, it won't stand for so long.
Cooking requires:
- a kilogram of tomatoes;
- a bunch of basil;
- a spoonful of sugar (if the tomatoes are sour - more);
- a teaspoon of salt.
I advise you to use only homemade tomatoes. Pour boiling water over and leave for 10 minutes. Then drain the hot water and pour cold water. This is necessary in order to remove the skin. Then remove all damaged particles. Chop and transfer everything to a saucepan. Cook for 20 minutes on low heat without a lid.
Rinse the basil and also send to the pan. If you don't want to add chunks of basil to the sauce, you can send a whole bunch there, and then get it out. Add sugar and salt. Cook for 40 minutes. This time is just needed for the sauce to be saturated with the aroma of basil.
After cooking, grind the resulting mass. This can be done with a meat grinder or blender.
Sterilize banks. Pour the sauce, spin. Cover with a blanket or blanket. Keep in this way for a day, then move to the refrigerator. Although this sauce can be used immediately.
Do you prepare sauces for the winter?
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Read about delicious Korean cucumbers in the following article:How to cook delicious Korean style canned cucumbers for the winter: 7 recipes