Ingredients
- 1kg very ripe tomatoes, cut into quarters
- 2 red bell peppers, cut into chunks
- 2 red onions, halved
- 2 cloves garlic
- 10cl of red wine vinegar
- 1 pinch of nutmeg
- 10 mustard seeds
- 10 black peppercorns
- 1 bay leaf
- 1 C. teaspoon strong paprika powder
- 1 pinch ground cayenne pepper
- 1 C. teaspoon salt, adjust to taste
- 100g of honey
Preparation
Put the tomatoes, red pepper, onions, garlic and 5cl of wine vinegar in a bowl, then blend using a blender or chopper.
Transfer to a saucepan and boil for 45 minutes, stirring occasionally.
Add the rest of the vinegar, nutmeg, mustard seeds, peppercorns, bay leaf, paprika, cayenne pepper, salt and honey, then cook for 15-20 min/ The sauce should thicken.
Remove the bay leaf and strain everything if you don’t want mustard and pepper seeds in your ketchup.
Distribute in airtight jars, close them and turn them upside down for 10 minutes to remove the air. Let cool. Use ketchup as needed.