ketchup - difference maker

Paul

Paul

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Staff member
Just made a new batch of ketchup. I'm updating the recipe that I posted earlier because for me there was a huge difference in the choice of vinegars. So here is the one that I much prefer. Results in a much more delicate flavor. And I have used other brands of rice / rice wine vinegar but this particular one is absolutely the best without anything similar.

Also, cloves here are optional - as is everything to taste. I omitted the cloves first time but I think I do like better with:

2 (6 ounce) cans tomato paste

2 1/2 cups water

1/2 cup Marukan All Natural Seasoned Gourmet Rice vinegar

1 tspn (Grandmas) unsulphured molasses

4 tablespoons brown sugar

1 tspn salt

1/8 tspn cayenne powder

1/8 tspn leek powder (my own)

1/4 tspn green onion powder (my own)

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 tspn powdered allspice

1/4 tspn powdered clove

throw it all together and simmer reduce to traditional catsup consistency. (stirring with whisk periodically) 

 
Thanks, Paul! I am definitely going to try this. I think a little chipotle

would be good in this.

 
it never lasts in my house so I couldn't tell you

I actually tripled this recipe on the last batch and no exaggeration I don't expect it to last more than two weeks - if that. But I imagine that with all of the vinegar, salt and sugar this would have a long life.

 
I am planning on canning this Cyn. I am going to use the guidelines

in the Kerr cookbook. I will let you know how it turns out.

 
here is my process

The leeks are great because before I started doing this I threw away most of the greens. So much waste now make a great addition to just about anything. And I've done the leeks just using this green "waste" or with the entire leek.
I just trim the hairy end and then clip the green tips just enough to get any clearly dead/dirty stuff off. (not sure that is the technical term for it). And in the case of leeks I go an extra step of thoroughly cleaning every layer. This is because leeks always have dirt in between the layers. Green onions don't have this problem.
I used to cut all of this for both green onions or leeks into thin slices and lay them out on the dehydrator grids but when stuff started drying out it would fly around in the dehydrator. The whole process was messy and subject to stuff flying around after the dehydrator was off too.
Now instead I cut them roughly put them into a blender to make a mush then I spread this out in a thin layer, say 1/8" or less, and put in the dehydrator. This works 100% better. Any that doesn't pop right off of the grid I can bend it slightly and most of it comes off. When all is crispy I run it through an old coffee grinder that I have re purposed specifically for this and as long as it is thoroughly dried, I will get a very fine powder.

Put these on a bag of plain Lays potato chips and now you have what tastes a lot like their Sour Cream n Onion flavor chips but no MSG or other stuff. Great on eggs in the morning, in soups etc etc. I've done the same with good results with various things such as Jalepeno peppers. Here I made two versions one where I left the seeds in and another seedless. The seed in version is much hotter and nice to add to a recipe that I want to heat up - or even just to add to a bag of Lays...

 
Paul, this sounds wonderful, thank you so much. I think I will have to now buy a dehydrator! I

read a little on the internet about this process and one worman likes to do roasted garlic. I think maybe the same method, she smashes it to a paste and then dehydrates it.

All would be great additions for soups too, something I make a lot of.
Thanks again!

 
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