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12 ancho peppers, seeded and stemmed
Place peppers, onion, garlic in large saucepan; cover with water. Bring to a boil over high heat; simmer 15 minutes or until peppers have absorbed some liquid and are soft.
Remove peppers, onion, garlic with slotted spoon; transfer to food processor or blender. Add brown sugar, cumin, tomato paste and 1 cup of the liquid that the peppers were cooked in. Puree, adding more pepper liquid till you reach the desired consistency. Adjust seasoning with salt, pepper, and more brown sugar if desired. Spoon ketchup into glass container; store in fridge until ready to use.
Poster's Notes:
Posted by Marianne Meisels
Nutritional Info Per Serving: N/A
1/2 white onion, diced
5 cloves garlic, minced
6 cups water
5 teaspoons brown sugar, packed
2 tablespoons ground cumin
2 cups tomato paste
Kosher salt to taste
Fresh ground pepper to taste
Unfortunately, most of the homemade ketchup (catsup) recipes I've squirrelled away throughout the years start from scratch (i.e. using fresh tomatoes). The only one using tomato paste is a spicy one, but I assume you can omit the hot peppers.