Tomato and bell pepper ketchup for winter
If ketchup is a frequent guest on the table in your family, I advise you to cook it yourself. The taste and quality of natural homemade sauce can not be compared with store-bought! Ketchup will fit perfectly into your diet and will complement a variety of different dishes.
Ingredients
- Tomatoes - 3 kg
- Bell pepper - 500 g
- Onion - 300 g
- Hot red pepper - 1 pcs.
- Garlic - 5 teeth
- Vegetable oil - 100 ml
- Vinegar (9%) – 70 ml
- Sugar - 100 g
- Salt - 2 tbsp.l.
- Spices and seasonings - to taste
Step-by-step cooking recipe
Wash the tomatoes, cut into 4 pieces and pass through a meat grinder along with the peeled onion.
Peel the Bulgarian and hot peppers from the seeds and stalks, cut them arbitrarily and also pass through a meat grinder.
Place the resulting vegetable mass in a cooking pot, add salt, sugar, spices to taste, crushed garlic and vegetable oil. Mix everything well, bring to a boil and simmer over low heat, stirring, for 1 hour.
Add vinegar, stir and bring to a boil again.
Pour boiling ketchup into sterile jars and roll up. Turn the jars with the blank upside down and cool completely. Store tomato ketchup with bell pepper in a cool, dark place.
