Tomato and bell pepper ketchup for winter

1 h. 30 min.
5 0.5 l cans
Tomato and bell pepper ketchup for winter
Olga Koroleva,

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.


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.

Ekaterina Parshina
Recipe added:
Ekaterina Parshina
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