SPICY TOMATO KETCHUP

Spicy Tomato Ketchup image

Provided by Amanda Hesser

Time 4h30m

Yield About 2 1/2 quarts

Number Of Ingredients 22

Previous Next

Ingredients

2 large onions, cut in 1/2-inch-thick round slices
1 1/2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cup red-wine vinegar
1 1/4 cups packed brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1 head garlic, cloves separated and peeled
1/4 cup capers with their brine
1/4 cup Frank's or Durkee's hot sauce
3/4 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cardamom
Kosher salt, to taste
3 28-ounce cans whole peeled tomatoes
2 12-ounce cans tomato paste

Steps:

Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 248 milligrams, Sugar 12 grams