Tomato ketchup and roasted spicy nuts have been this year’s Christmas home-made yummies to give to friends. The ketchup is easy and delicious – add more chilli if you like yours to have a real kick.
For approx 3 bottles
3kg tomatoes
1 red pepper
3 garlic cloves, crushed
2 red onions, finely chopped
50ml apple cider vinegar
2 tsp sharp paprika
a pinch cayenne
3 tsp ginger, freshly grated
2 tsp nutmeg
1 tbsp coriander seeds
Method:
Halve and de-seed the pepper then cut it, and the tomatoes, into chunks. Combine both in a pot with the finely chopped onions and garlic and some water.
Leave to simmer for about an hour, stirring occasionally and adding more water if it’s too thick at this early stage. Remove from the stove and blend until smooth. Add the vinegar and spices and simmer for another 1.5 – 2 hours, until it thickens.
Do a taste test and add seasoning if required, then pour into sterilized jars.
Seal and turn upside down until cooled. The ketchup will keep, unopened for about a year. Once opened, store in the refrigerator.