The one exception I make to this rule is if there's a nice big addition of fresh, zesty horseradish sauce added to it, and lovely little pink shrimp (or boiled perch) to dip in it. Then I can get past the sugary strangeness of the sauce and eat it just as (what seems to be) the rest of the world does.
Needless to say, after mayo, next on my list of things I was convinced I could make better if I did it myself was ketchup. (Are you starting to wonder who is the toddler in this house?) After my failure with the mayo, I'll admit my hopes were not particularly high for this condiment, but I was still willing to try.
With careful consultation of several sources and encouragement from my dad who remembers my Busha making her own ketchup, I went with a recipe from Mark Bittman's How to Cook Everything cookbook.
Here's the short of it:
|I started by steeping some (old, but still fragrant) pickling spice in cider vinegar.|
|I chopped up an onion, a red pepper, celery and some garlic.|
|And sautéed them until the onion was soft.|
Then I added some tomato paste and cooked it a bit more
|I missed two photos in here where I added about three pounds|
of canned tomatoes and simmered it for about an hour, then
added the (sieved) steeped cider and cooked it another hour.
Here, I'm using my beloved immersion blender to soup it up.
|And here's what I got.|
About a quart and a half of homemade ketchup!
Doug: "It's definitely not ketchup, but it's sure good!"
Wendy: "If this was what ketchup is supposed to taste like, I'd eat it on ... well... a lot of things!"
This summer I'll definately make it again, and even can it to keep it around for long-term use.
F.P.O.P. from a great day spent mostly outside (heaven, in the eyes of the Bug):