Sharp ketchup with antonovka
Late fall, the beloved Antonovka ripened. In my opinion, none of the other apples make such a delicious mashed potato. The basis of fruits with sourness and fragrant fresh tomatoes, what else is needed in order to make a good home-made ketchup for the winter. If your garden has not grown a large crop of tomatoes, just take tomatoes and Antonovka in a ratio of 1/1, and you are guaranteed success - the ketchup from a mixture of fruits and vegetables is very tasty.
To get a thick ketchup from tomatoes alone, you need to either boil them for a long time so that more liquid evaporates, or add artificial thickeners. Apples are rich in pectin, so ketchup will be thick and you won’t have to spend a lot of time making it. To make a liter jar of ketchup according to this recipe, 30 minutes is enough.
- Time for preparing: 30 minutes
- Amount: 1 liter
Ingredients for cooking hot ketchup with Antonovka
- 600 g of apples of the Antonovka variety;
- 600 g of tomatoes;
- 3 hot red peppers;
- 5 g ground red pepper;
- 35 ml of olive oil;
- 15 ml of vegetable oil;
- salt, sugar
The method of preparation of sharp ketchup with antonovka
We cut the tomatoes and Antonovka in large pieces, after removing the stalk from the tomatoes and the middle of the apples. Red hot peppers can be added whole, but if it is very burning, then the seeds and membrane should be removed. Put the chopped vegetables in a roasting pan or pan with a thick bottom, pour 50 ml of cold water, close the lid. Stew until the vegetables are boiled, usually 15 minutes are enough for the tomatoes and apples to turn into gruel.
Cool the vegetables a little, grind with a chopper into a smoothie. Be very careful, as hot thick spray can burn you!
We wipe the finished apple and tomato puree through a sieve so that the apple peel, peel and tomato seeds do not get into the ketchup. So mashed mashed potatoes will turn out homogeneous, and in consistency similar to thick baby food.
Cool the mashed potatoes a bit to make it easier to balance the taste. If you add sugar, salt and red pepper to a very hot mixture, it is quite difficult to correctly guess the proportions. Pour ground pepper (it will give ketchup a bright red color) and gradually add sugar and salt, tasting ketchup. Pour olive oil and again send the dishes to the fire, let it simmer for another 5 minutes.
We lay out hot ketchup with Antonovka in sterile, clean jars. Pour a tablespoon of any vegetable oil on top, this will protect the finished ketchup from spoilage.
We sterilize jars with ketchup. A jar with 0.5 liter ketchup needs to be sterilized for 7 minutes. If your jars are of a larger capacity, then for each additional 500 ml of volume, increase the sterilization time by 5 minutes.
You can store cans in a cool place, since sugar, salt and hot pepper are good preservatives. They will help to save hot ketchup with Antonovka until spring, but be careful and never eat blanks if the slightest suspicion of their freshness appears.