Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 cup water
Special equipment needed:
- Blender or food processor
- Large saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers cut-side down on a baking sheet and roast in the oven for 20-25 minutes, until the skins are charred and blistered.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Peel off the skins and discard them.
6. In a large saucepan, sauté the chopped onion and minced garlic over medium heat until softened.
7. Add the roasted red peppers, apple cider vinegar, brown sugar, salt, black pepper, cayenne pepper, smoked paprika, ground cinnamon, ground allspice, ground cloves, and water to the saucepan.
8. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
9. Remove the saucepan from the heat and let the mixture cool for a few minutes.
10. Transfer the mixture to a blender or food processor and blend until smooth.
11. Pour the mixture back into the saucepan and simmer for an additional 10-15 minutes, until thickened.
12. Remove the saucepan from the heat and let the catsup cool to room temperature.
13. Transfer the catsup to a jar or other airtight container and refrigerate until ready to use.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of catsup
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
- Sodium: 80mg
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or a combination of both.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cayenne pepper can be substituted with hot sauce or red pepper flakes.
- Smoked paprika can be substituted with regular paprika.
- Ground cinnamon, ground allspice, and ground cloves can be substituted with pumpkin pie spice.
Variations:
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
- Add a teaspoon of liquid smoke for a smoky flavor.
- Add a tablespoon of horseradish for a spicy kick.
Tips and tricks:
- Use a blender or food processor to achieve a smooth texture.
- Adjust the spices to your taste.
- Store the catsup in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the catsup in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the catsup in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the catsup in a small bowl with a spoon for dipping.
- Use the catsup as a condiment for burgers, hot dogs, or fries.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top.
Pairings:
- Serve the catsup with grilled meats, roasted vegetables, or as a dipping sauce for appetizers.
Suggested side dishes:
- French fries, sweet potato fries, onion rings, or roasted potatoes.
Troubleshooting advice:
- If the catsup is too thick, add a little more water to thin it out.
- If the catsup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to properly store the catsup in the refrigerator to prevent spoilage.
Food history:
- Ketchup originated in China as a fermented fish sauce and was later adapted by European traders who added tomatoes to the recipe.
Flavor profiles:
- Sweet, tangy, and slightly spicy with a smoky undertone.
Serving suggestions:
- Use the catsup as a condiment for burgers, hot dogs, or fries.
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