Chunky Ketchup Recipes

Steps:

• In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Steps:

• In a large saucepan combine all the ingredients except the white vinegar and bring to a boil.
• Reduce the heat and simmer, uncovered, for 1 1/2 hours or until slightly thickened.
• Stir in the vinegar and heat through. Ladle mixture into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

Steps:

• Put tomatoes, onions and apples thru a grinder or Videlia Chop®. Put them in a saucepan and add sugar, vinegar and salt. Wrap the pickling spice in a cotton cheese cloth and add to the mixture. Cook, uncover, at medium heat for 1 ½ hour or until it thicken; stir often. If too chunky, use an immersion blender.
• Pour the mixture into sterilized jars and sealed. Makes about 18 250ml jars.