Spicy Catsup

⏱ 135 mins 🍽 4-6 pint jars 🏷 Vegetable

This is a time-tested recipe for a robust homemade catsup, simmered for over 30 years. It creates a rich, spicy tomato condiment by slowly cooking tomatoes with hot peppers and onions, then blending with vinegar and whole spices. The process yields a thick, piquant sauce ideal for bottling in several pint jars for long-term storage. The total preparation and cooking time is approximately 135 minutes.

Spicy Catsup

Ingredients

  • 1 gallon tomatoes
  • 3 hot peppers, chopped fine (or more if you like it hot)
  • 3 large onions, chopped fine
  • 2 tablespoons sea salt
  • 3/4 cup sugar
  • 2 cups vinegar
  • 2 teaspoons celery salt
  • 2 teaspoons ground mustard
  • 1 tablespoon whole allspice
  • 1 tablespoon whole cloves
  • 1 teaspoon paprika

Method

  1. Combine the tomatoes, peppers, and onions in a pot and bring to a hard boil, cooking for 1 hour without adding any water.
  2. Force the cooked mixture through a strainer to create a smooth pulp.
  3. Place the strained pulp back on the heat and stir in the sea salt, sugar, celery salt, ground mustard, and paprika.
  4. Allow the mixture to boil rapidly until it thickens once more.
  5. Pass the thickened sauce through the strainer again to catch the whole allspice and cloves.
  6. Return the strained sauce to the pot, bring it back to a hard boil, and pour in the vinegar.
  7. Continue boiling the catsup until it reaches your preferred thickness.
  8. Spoon the hot catsup into sterilised jars and seal them straight away.
  9. The jars can be processed in a hot water bath for 5 minutes, though this step is optional for sealing.

Nutrition (per serving)

Sodium3539000 mg

Recipe details

CategoryVegetable
AuthorRenate