Homemade Chili Ketchup for Winter

Cooking method

1. Step 1:

   

   How do you make chili ketchup for the winter? Choose ripe, juicy tomatoes. It's a good idea to taste the chili pepper first to see how hot it really is. Wash the vegetables well.

2. Step 2:

   

   Pour the olive oil into a heavy-bottomed pot and heat it. Cut the tomatoes into quarters and add them to the pot. Stir in the sugar and salt. Cover and simmer for ten minutes.

3. Step 3:

   

   Remove the ribs and seeds from the chili pepper, chop it finely, and add it to the tomatoes. Simmer until everything breaks down into a purée. I simmered it for about an hour and a half over low heat, stirring occasionally. Then let it cool a little and blend it smooth with an immersion blender. Return it to the heat.

4. Step 4:

   

   Remove the ribs and seeds from the bell pepper, cut it into small cubes, and add it to the tomatoes in the pot.

5. Step 5:

   

   Stir the starch into a little cold water until dissolved.

6. Step 6:

   

   Add the minced garlic to the ketchup and simmer for 5 minutes, then pour in the starch mixture in a thin stream and simmer for another 2 minutes.

7. Step 7:

   

   Sterilize the jars however you like. I prefer to do it in the oven: I set the jars in a cold oven, turn it to 350°F (180°C), and set a timer for 20 minutes. Pour the hot ketchup into the sterilized jars, seal with sterilized lids, cover with a towel, and leave until completely cool. Then store it somewhere cool — a cellar or the refrigerator. Your chili ketchup for the winter is ready! Enjoy, and happy canning!