2.5 lbs of red bell peppers
5 tablespoons of oil
4 kg of ripe tomatoes, cut into 4 pieces
4 large onions, chopped
1/2 cup of vinegar
4 tablespoons of black pepper
1 optional finger-shaped hot pepper, cut into pieces
2 cloves
1 tablespoon of whole black pepper, ground
1 cinnamon stick
To taste
2.5 lbs of red bell peppers
5 tablespoons of oil
4 kg of ripe tomatoes, cut into 4 pieces
4 large onions, chopped
1/2 cup of vinegar
4 tablespoons of black pepper
1 optional finger-shaped hot pepper, cut into pieces
2 cloves
1 tablespoon of whole black pepper, ground
1 cinnamon stick
To taste
Wash the bell peppers, cut them in half and remove the white parts
Cut the bell peppers into pieces
In a large saucepan, heat the oil over low heat for 1 hour, stirring occasionally
Add the bell peppers, tomatoes, and onions and simmer
Let it cool and blend everything in a blender or processor
Strain the mixture through a fine-mesh sieve and return it to the saucepan
Add the vinegar, black pepper, hot pepper, salt, and cloves
Mix well
Add the thyme, bay leaves, and cinnamon stick to a cheesecloth bag and tie it tightly
Add the bag to the saucepan and simmer over moderate heat, stirring occasionally until thickened
Check the seasoning and remove the bag of spices
Pour the ketchup into sterilized glass jars that fit together, leaving 1 cm of space at the top
In a deep pan, add water to cover the tops of the jars and boil for 30 minutes
Tighten the lids well and store the ketchup in an air-tight container at room temperature
After opening, refrigerate the jar of ketchup
Yield: 5 cups
Calories per cup: 354.
