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Homemade Smoky Chipotle Ketchup

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Introduction

This does take a little work, but the results are completely amazing. Move over Heinz...As a bonus, you get about a quart of tomato water, which makes a great bloody mary, or heat it and serve it in a small demitasse as an amuse bouche.

Servings: 10 Cups

You've never had ketchup that tastes this good!

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  • Weigh out the tomatoes on the OXO Scale
  • Smoke 3 lbs of tomatoes and the chiles in the Camerons Stovetop Smoker
  • Core and cut the remaining tomatoes
  • The set up to process the tomatoes and remove skim and seeds
  • Cooked tomatoes in the Gefu Food Mill
  • Use a fine strainer to strain out the tomato water
  • At this point  you have the tomato puree and tomato water (which makes an amazing bloody mary)
  • Sterilize the canning jars
  • After cooking the ketchup, if you want it super smooth, puree it in the blender
  • Remove jars just before you fill them
  • Using the Progressive Canning Scoop and Funnel, fill the jars with the still warm ketchup
  • Place the lid on the jar using the Progressive Lid Wand (better than scalding your fingers!)
  • Put th efilled jars in the water bath and boil for 15 minutes.
  • You've never had ketchup that tastes this good!

Ingredients:

11 Pounds Ripe Tomato, ~ 12C drained sauce
5 Chiles, we use a mix of Jalapenos and Black Hungarians, stemmed and seeded and cut in half lengthwise
2 Onions, peeled
12 Cloves Garlic
2 Cups Apple Cider Vinegar
1 1/2 Cups Packed Brown Sugar
1 Tablespoon Colman's Dry Mustard, mixed with 1 Tablespoon of cold water to make a paste
1 Teaspoon Grated Fresh Ginger
1 3-inch Piece of Cinnamon
1 2-inch Piece of Vanilla Bean
1 Tablespoon Whole Black Peppercorns
2 Teaspoons Freshly Ground Nutmeg
2 Teaspoons Fennel Seeds
2 Cardamom Pods, broken open
1 Teaspoon Whole Cloves
1 Teaspoon Whole Juniper Berries
Sea Salt, to taste

Directions:

  • Smoke about 1/4 of the tomatoes and all the chiles. Put them in a large heavy pot.
  • Core and cut tomatoes and put them in the pot.
  • Puree onions and garlic in a food processor.  Add to tomatoes.  Bring mixture to a boil; reduce heat, cover and simmer slowly for 30 minutes.
  • Put tomatoes through a food mill to remove seeds and skin. Drain off some of the tomato water through a very fine sieve and save for another use. Rinse out the pot and return tomatoes to the pot.
  • Stir in the vinegar, sugar, mustard paste and ginger.  Put all the other ingredients, except the salt, in an herb infuser or 4 layers of cheese cloth tied closed, and add it to the pot, pushing it down so that it is fully submerged.
  • Simmer the ketchup over extremely low heat for about 2 1/2 hours.  Check periodically, and skim off any foam that forms on the surface.  
  • Remove from heat and remove the herbs.  Let cool a little and puree in batches in a Vitamix or other blender.
  • Add salt to taste.  Return to low heat and reduce to desired consistency.
  • Ladle the ketchup into scalded half-pint jars and process in a water bath for 15 minutes.

Notes:

The tomato water freezes well in a Zip-Loc-type bag, so that you can have a taste of summer in the middle of winter.

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Nutrition:

Per 1 ounce serving: 33 Calories; trace Fat (6.3% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.