Chili ketchup for winter

Tomato sauce with a sweet taste and a sharp aftertaste. Chili ketchup prepared according to this recipe turns out to be very tasty and healthy, because it is prepared with your own hands without harmful additives and preservatives. Salt, sugar and the degree of sharpness can be adjusted to your liking.

Anna Slavina

Recipe author

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Composition / ingredients

Servings:

Tomatoes

Chili pepper

Bell pepper

Starch

Garlic

Olive oil

100

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 50 % 6 g

Carbohydrates 42 % 5 g

80 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make chili ketchup for winter? For ketchup, choose ripe and juicy tomatoes. Chili pepper is better to check the taste - whether it is really spicy. Wash the vegetables well.
Step 2:
Pour olive oil into a saucepan with a thick bottom, heat it. Cut the tomatoes into quarters and put them in a saucepan. Add sugar and salt, mix. Cover with a lid, simmer for ten minutes.
Step 3:
Peel the chili peppers from the veins and seeds, chop them finely and send them to the tomatoes. Simmer until mashed. I stewed for about an hour and a half over low heat, stirring occasionally. Then cool a little and grind with a blender. Send it to the fire again.
Step 4:
Peel the Bulgarian pepper from the veins and seeds, cut into small cubes, send it to the tomatoes in a saucepan.
Step 5:
Dilute starch with cold water, mix.
Step 6:
Add chopped garlic to the future ketchup and simmer for 5 minutes, then add starch in a thin stream, simmer for another 2 minutes.
Step 7:
Sterilize the jars in a way that is convenient for you. I prefer to do it in the oven. I put cans in a cold oven, set the temperature to 180 degrees and a timer for 20 minutes. Pour the hot ketchup into sterile jars, roll up with sterile lids, cover with a towel and leave until completely cooled. Then send it for storage in a cool place - a cellar or refrigerator. Chili ketchup is ready for winter! Bon appetit and successful preparations!

Homemade chili ketchup turns out very tasty, moderately burning, I and my family really liked it! If you like it sharper, you can add another chili pepper. The only thing that I may change next time is that at the sixth step I will grind it again with a blender to get a homogeneous structure. You can also grind it through a sieve to get rid of the seeds and thin skin, but it is not necessary to do this, if desired. From the specified amount of ingredients, I got two half-liter jars of chili ketchup.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).