Recipe for bell pepper ketchup. We prepare fragrant ketchup from tomatoes and apples for the winter

A sauce with centuries of history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves. Ketchup at home for the winter earlier, before development Food Industry, cooked in many families. Now natural nutrition is gaining popularity, and housewives tend to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for harvesting for the winter

To prepare delicious ketchup, which will be stored all winter and will not deteriorate, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemistry are ideal. Factory sauces contain not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Ketchup cooked at home for the winter is healthier palatability surpasses industrial analogs, besides, it is possible to make as classic sauce and use the original and unusual recipe.

Classic tomato recipe

The sauce from which ketchup got its name did not contain tomatoes. Chinese seasoning ge-tsup was cooked with fish entrails, and later with anchovies. The British changed the recipe in their own way, replacing the fish with mushrooms and walnuts, then included olives. Much later, tomatoes were added, and a variant was born, today called the classic. Ingredients for classic ketchup:

• tomatoes - 2.5 kg;
• sugar - half a glass;
• cloves - 2 buds;
• black pepper - 20 peas;
• coriander - 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How the sauce is made:

1. Select the tomatoes, rinse, remove the stalks with a knife, chop small pieces, place in a saucepan, wait for a boil. Add water if necessary, and the juice that stands out is enough. Switch to medium fire stove, cook for 20 minutes.
2. Cool the boiled tomatoes, pass through a sieve, into the same pan. Boil the mass of future ketchup until thickened, an hour or more.
3. Put the spices in a piece of gauze, tie the ends, get a bag, dip it in liquid tomatoes, add salt, vinegar, sugar, mix the mixture, cook for 10 minutes, making slow fire.
4. Pour the finished ketchup into sterilized containers, cool, place in the refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations complements any meal. Little secret: if you add dried onions, or smoked, you get an unusual aroma. This addition will be useful to those who do not mind culinary experiments over ketchup. If you're not sure what consumers will approve unusual taste, limit yourself to the original recipe. To prepare this spicy ketchup you will need:

• red soft tomatoes- 1.5 kg;
• apples (green is preferable) - 1 kg;
• bell pepper (yellow, red) - 1 kg;
• onion (turnip) - 1 kg;
• vinegar 9% - 1 cup;
• sugar - a tablespoon;
• salt - half teaspoon;
• black pepper - 10 peas;
• allspice - 6 pcs.;
• garlic - 5 teeth;
• savory - to taste.

Step by step recipe making ketchup:

1. Cut the tomatoes and onions, remove the core from the apples, cut the middle with the seeds from the peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
3. Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil to a thick consistency.
4. Pour sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
5. spill hot mix by bottles (heated), tighten the caps tightly, put in a container for sterilization ( large saucepan, tank), sterilize, then cool.

Preserved spicy tomato chili sauce

The popular "hot" sauce is made simply, with a minimum of ingredients, the chili will still kill all other flavors. You can season them with many dishes, with care. Chili is combined with pasta and their varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

• fleshy tomatoes - 3 kg;
• chile (or Cayenne pepper) - 1-3 pods;
• salt - a tablespoon with a slide;
• sugar - 150 g;
• vinegar 9% - 50 ml;
• peppercorns, allspice and black - 10 pcs.

Cooking sequence:

1. Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If desired very spicy sauce do not remove the seeds from the pepper. Add peppercorns, cook for 15 minutes.
3. Rub the mixture with a sieve using a wooden spoon or spatula. The skin, seeds, spices will not pass through the sieve. Grinding can be simplified using a juicer that has the function of squeezing juice with pulp, or a conventional appliance, but then the peel from the tomatoes must be removed before cooking.
4. Boil the pureed mixture, season with salt, vinegar, sugar, pour ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil off excess moisture without adding thickeners. Sometimes the obtained degree of density is not enough, for example, when cooking pizza. The sauce may spread, the dish will turn out wet. The dish of the day will be saved by homemade ketchup with the addition of starch. For him you will need:

• Very ripe tomatoes- 5 kg;
• onion - 400 g;
• Apple vinegar- 50 g;
• sugar - a glass;
• allspice - 15 peas or 1-2 teaspoons;
• hot pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out the tomato juice, preferably with a juicer, or you can scroll the tomatoes in a meat grinder with a fine grate, discard the pulp in a colander, let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stew mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for the boil tomato juice, add onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. In the previously prepared glass of juice, stir the starch and pepper. While stirring the ketchup, pour in the resulting mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars, twist hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce ideal for barbecue. In nature, this seasoning will be a huge success. The chef regulates the sharpness of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the desires of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup Ingredients:

• ripe plums- 5 kg;
• tomatoes - 1 kg;
• bell pepper - 500 g;
• garlic - 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar - 300 g.

Sauce preparation:

1. Wash the vegetables, remove the pits of the plums.
2. Scroll plums, peppers, tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring occasionally.
4. Grate the garlic fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour hot ketchup into jars, roll up. Turn the jars over, wrap in a blanket until cool.

find out more recipes how to cook delicious .

Quick Tomato Paste Recipe

Ketchup is being prepared hastily with a minimum of ingredients. Tomato paste bought in a store is more natural than factory ketchup in its composition. Read the label, choose pasta with only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by high temperature, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

• tomato paste - 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - a teaspoon;
• sugar - 2 teaspoons;
• mustard (ready) - a tablespoon.

How to cook:

1. dilute the paste boiled water(about 200 ml).
2. Pour sugar, salt, spices into one glass, pour boiling water over it, let it brew, pour into the paste.
3. Put on the stove, cook for 2 minutes on low heat.
4. Pour into a processed jar. Store in refrigerator for up to three weeks.

Aromatic redcurrant ketchup with spices without vinegar

National Georgian delicacy, tkemali sauce, made from sour plums. Its classic unique taste it is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to classic tkemali, among the seasonings should be cilantro, add it to the ingredients below:

red currant (without green twigs) - 1 kg;

• water - a quarter of a glass;
• garlic - medium head;
• dry dill - 2 tablespoons;
• coriander seeds, ground - 3 teaspoons;
• hot red pepper (ground) - 1.5 teaspoons;
• sugar - half a glass;
• salt - 2 teaspoons.

Cooking:

1. Put currants in a saucepan, pour in water, bring to a state of mashed potatoes over low heat (do not bring to a boil).
2. Drain the liquid, taking a separate container, wipe the berries through a sieve.
3. Mix juice and puree, put on fire, boil until thickened.
4. Grind spices and spices to a state of powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
5. Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchup contains sodium benzoate. Manufacturers love this supplement because it does not allow development fungi and yeast, allowing ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, know that they protect the sauce from spoilage. For the same purpose, culinary experts use vinegar. Practical Tips how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step by step cooking ketchup at home.

It is difficult, probably, to find a person who would not like ketchup. The range of this product loved by all is extremely wide. In any supermarket, there are many beautiful jars and packaging on the shelves. Here's how you look at the composition shop ketchup, involuntarily you begin to remember school lessons chemistry. I don’t want to feed my family with such a “delicacy”, and even more so children. Well, what about giving up your favorite dishes that are already hard to imagine without this tomato sauce? It’s not worth it, because you can just make it with your own hands, at home. Of course, it will take a lot of time to cook, but it's worth it. You can make homemade ketchup from tomatoes and bell peppers for future use.

Taste Info Sauces for the winter

Ingredients

• Tomatoes - 2.5 kg
• Onion- 2 pcs. medium size
• Bell pepper(preferably red) - 2 pcs.
• Garlic - 5 cloves
• Salt - 1.5 tbsp. spoons
• Sugar - 100 g
• Vinegar - 50 ml
• Ground black pepper - 0.5 tsp
• Ground red pepper (hot) - to taste
• Greens - basil, dill, parsley (what is)
• Cinnamon - a pinch

From these products, approximately 1.3 liters of delicious ketchup are obtained.

How to cook ketchup from tomatoes and bell peppers for the winter

Let's prepare the tomatoes. You need to wash them, cut off the tails, “butts”, cut the fruits into four parts and put them in a saucepan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the fire can be slightly increased. Make sure that the future ketchup does not burn, and to do this, stir it more often.


When it boils, reduce the heat again and boil for an hour and a half with open lid. The amount should be reduced by about half.


Let the mass cool, and then wipe it through a sieve or cheesecloth (pre-ironed with an iron). You can first send it to a meat grinder or use a blender, food processor. Add some greens in there too. If there is a juicer, then pass the tomato mass through it, it will be much faster.

Pour the juice that turns out into a suitable saucepan and put it on fire again. When it boils, add salt, sugar, spices, boil for about half an hour and pour in the vinegar. Reduce the mixture by about half.


I sterilized the jars in the oven.


Pour ketchup into sterilized glass jars, close them with lids, turn upside down and wrap with a towel.
You can store ketchup in the refrigerator or cellar.


Sterilization in the oven
Turn on the oven at 140°. Place jars pre-washed with soda on the grate. If they are wet, then put them upside down, dry - down. After five to ten minutes, increase the temperature to 150 ° and again to 160 °. If pouring hot ketchup, then the jars should be hot. To prevent the glass from bursting, put a tablespoon in the container. Pour boiling water over metal caps and leave for a few minutes.
Tip: add salt, sugar and spices in parts and try ketchup, because everyone has their own taste.

Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as real potatoes V potato chips. Still thick tomato sauce With piquant notes cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. So while the season fresh vegetables in full swing, I suggest preparing homemade tomato ketchup for the winter. You will lick your fingers - it turns out so tasty. In a corked form, the seasoning is stored for more than 1 year, but open - it is advisable to eat no more than 2-3 weeks. Natural Ingredients without synthetic additives spoil faster. But do not worry, a half-liter jar "disappears" in a few days.

The easiest and most delicious homemade ketchup for the future

Meat, potatoes, pizza, yes even a piece regular bread This sauce tastes so much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices= excellent result.

Thank you so much for the recipe mom Larissa!

Ingredients:

Exit: about 1.25 liters of finished sauce.

How to prepare delicious homemade tomato ketchup for the winter (you will lick your fingers):

To cook a lot thick sauce, use only well-ripened, fleshy, non-watery tomatoes. From the immature, only a large number of juice that evaporates when boiled. And the finished ketchup will come out quite a bit. Cut the tomatoes into small pieces. Place in a bowl (large saucepan). Clean the onion. Chop into a small cube. Put to tomato slices, stir. Cover with a lid.
Put on a small fire. Simmer until soft (about 15 minutes). Vegetables will immediately let the juice out, so they will not burn.
To bring tomato base until smooth, use a metal sieve. Wipe through it soft vegetables. will come out smooth puree pitted and skinless. Wipe as thoroughly as possible - more pulp will be in the bowl.
Pour the vegetable mass back into the bowl (stewpan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup is reduced by 2-2.5 times.
ground cinnamon and pepper, as well as whole cloves and coriander seeds, put on gauze folded several times. Tie the ends, make a bag. Dip in boiling puree. Spices will give off their flavor, but it will be quite easy to extract them from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will thicken even more. After the specified time, remove the bag of spices.
Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until the winter itself and for current use. Ordinary liter (half-liter) jars are also suitable. Sterilize jars (bottles). Boil the lids. Spread out hot billet. Roll up. Turn over, check if the preservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, cellar for the winter. open ketchup store in the refrigerator. But after opening it is desirable to eat within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than store-bought products.

We prepare fragrant ketchup from tomatoes and apples for the winter

It is difficult to imagine a combination of apples and tomatoes in their raw form. But in this sauce they perfectly "get along". Apples are responsible not only for taste, but also for excellent thick consistency. I advise you to try.

Required products:

Exit: about 1.5 liters of workpiece.

Plan for making ketchup from tomatoes and apples, harvesting for the future (for the winter):

Tomatoes must be ripe, soft, tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut the rough part off the tomatoes. Cut into slices. Remove seeds and stems from apples. The skin does not need to be removed. It contains pectin - a natural thickener that will allow you to get perfect consistency behind a short time.
Grind all chopped components with a blender (meat grinder). Is the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft, easily rubbed through a sieve.
Pour into a deep heatproof container. Put on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain uniform consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not in jars, but in buckets. Return the grated sauce to the cooking pot.
Add sugar, salt, vinegar, ground pepper. Grinding peas is desirable personally. What is sold in bags contains a lot of small debris and does not have a special aroma. Also put in spices that make the usual red tomato sauce a real ketchup. It's cloves and cinnamon. You can put a whole cloves, and at the end of cooking, remove. Otherwise, the flavor will be too concentrated. Or take just 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings as desired hot peppers, coriander.
Wash jars (bottles). Sterilize or rinse several times boiling water. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste - you will swing - you don’t just want to lick your fingers, but also bite off your tongue from pleasure.

Spicy thick ketchup with garlic

It's hard to resist licking your fingers when you have a whole jar of delicious homemade sauce with pleasant, sharp, piquant taste. Bulgarian pepper adds a special note, the garlic a slight spiciness and the herbes de Provence a Mediterranean flavor.

Required:

Exit: about 1.75-2 liters.

How to cook:

Rubbing sauce components through a sieve is not an easy or pleasant task. Especially when you plan to prepare a large amount of conservation. Is there a special attachment for a food processor? You are very lucky. I don’t have such a nozzle, so I decided to make it easier for myself and conduct an experiment. The tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled off the skin. Wiping the pulp of tomatoes is faster and easier. The sauce thickened, by the way, well. To separate the pulp from the skin, blanch the vegetables. Make a criss-cross cut. Drop into boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin can be easily removed. Cut the tomatoes into large slices.
I also decided to clean the bell pepper from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Put it in a baking bag. Send to the oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in microwave oven(900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Let the pods cool down a bit. Remove stems and seeds. Remove the skin. Cut randomly.
I used sweet lettuce. But the usual, yellow, white is also suitable. Clean the bulbs. Divide each into 4-8 parts.
Grind the ingredients with a blender or meat grinder.
For cooking, use dishes with a thick bottom so that the mass does not burn. Send it to the stove, over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is boiled down to classic density.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help achieve a perfectly smooth consistency. Additionally, use it after grinding (optional).
Put the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Arrange in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, lids. Place the ketchup containers on top of the lids to see if it's leaking. After checking, wrap the workpiece with an unnecessary blanket. Remove the cooled sauce in a dark cool place(refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe fruits tomato, fresh garlic, provencal herbs. Shelf life closed conservation- more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Happy, successful results!

Nowadays, it is perhaps difficult to find a person who does not know what ketchup is and what it is eaten with, but to find someone who has not tried homemade ketchup, much easier. Of course, to prepare your own ketchup at home, you need to spend time, but at the same time, such ketchup is much tastier and healthier than the production one.

It certainly does not contain stabilizers, flavor enhancers, and other harmful additives. In fact, make ketchup at home quite easy and no more difficult than, for example, preparing adjika or lecho. The basic basis of ketchup is ripe tomatoes, although home-made ketchup recipes are also known. tomato paste. Interestingly, the first ketchup was not at all the way we know it, and it was not prepared from tomatoes at all.

It was prepared from anchovies, beans, mushrooms and walnuts seasoned with fish brine, wine and spices. Yes, you must admit that such a pun on products is not appetizing enough. Fortunately, over time, they began to cook from tomatoes, and this happened in the 19th century. Since then, this tomato sauce has become popular all over the world and has gained a lot of fans.

Homemade ketchups - recipes

Make homemade ketchup the easiest is their tomato paste. Homemade ketchup from tomato paste turns out thick and with rich taste. Try this recipe.

Homemade ketchup from tomato paste - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Salt - half a teaspoon
• Table vinegar - 2 tbsp. spoons,
• Granulated sugar- 3 tbsp. spoons,
• Ready dining room - 1 tbsp. spoon,
• Spices: Bay leaf, black peppercorns, a mixture of dried Italian herbs
• Hot water- 1 glass.

Mix the tomato paste with the mustard, sugar, salt, and vinegar in a bowl. Put the spices in a separate bowl and pour hot water over them. Let it brew for 2 hours. After that, strain the infusion of spices through a colander. Let it cool and then add it to the tomato paste. Stir and ketchup is ready. It tastes better if you chill it in the refrigerator.

Homemade ketchup from tomato paste can be prepared for the winter.

Homemade tomato paste ketchup for the winter - recipe

Ingredients:

• Tomato paste - 500 ml.,
• Bay leaf - 2 pcs.,
• Dry mustard - 2 tbsp. spoons,
• Onion - 1 pc.,
• Garlic - 2-3 cloves,
• Ground black pepper, cloves,
• - 2 tbsp. spoons,
• Salt to taste.

Dilute the tomato paste with water. The mixture should be as thick as kefir. Pour it into a saucepan. Add sugar and salt. Finely chop the onion and add to the ketchup. When the ketchup boils, reduce the heat. Pour mustard powder, black pepper, cloves. After 10 minutes, add vinegar, garlic, passed through a press, into the pan. Boil it, stirring for another 10 minutes. Pour hot into sterile jars. Ready banks with ketchup must be turned over and wrapped. Homemade ketchup, recipe which we have considered is best stored in a cellar or basement.

Classic tomato ketchup - recipe

To make homemade apple ketchup you will need:

Tomatoes - 1 kg.

Homemade ketchup with apples - recipe

The first step is to peel the tomatoes from a thin skin. To do this, they must be put in a pan with boiling water for 3-5 minutes. After this procedure, the peel will move away from the tomatoes very simply, it will be enough to pry it with a sharp knife.

Next, the tomatoes should be cut into 4 parts or cut into smaller pieces. In the final, the vegetable mass is whipped with a blender, so the beauty of the pieces and their size is not important.

Chop the onion.

And add to the pot with the tomatoes.

Put on low heat and simmer for about half an hour. The mass should be completely stewed, become soft and thick, so you do not need to add water and oil.

Cut apples into thin slices. The blocks are stewed with vegetables for literally 5-10 minutes, so it will be better if their slices are thin, and the apple variety is loose and sour.

Add apples to vegetables, simmer and gently beat with a blender until soft and even.

Instead of apples, you can use pineapples or plums. Don't be afraid to experiment! Only in this way you can discover a new taste of your favorite blanks. For example, if you add to this homemade ketchup with apples fresh plums, then its taste will be more reminiscent of the southern Tkemali sauce, and by adding nuts to this homemade tkemali, you will get a new, bright in taste and appearance topping for meat or salad dressing.

After you have beaten the ketchup with a blender, boil it again and pour into jars with tight lids. You can serve this ketchup with meat, pasta, and also prepare various spaghetti or pizza based on it! Bon appetit!

Homemade ketchup with apples. Photo

Good afternoon, dear readers.

I would like to offer you a very delicious idea: cooking homemade ketchup With bell pepper.

We have already reviewed some of the recipes presented in the dedicated selection, but in them pepper acted only as additional ingredient. And today he will play a major role.

Moreover, there will be a couple of options in which it will generally be the only vegetable in the recipe.

So this collection is for those who prefer to add variety to their diet and not be content with the same bottle of ketchup and a pack of mayonnaise.

As you can see, there are quite a few ways to cook and combine products, and you can always make a couple of jars of excellent sauce based on what vegetables and fruits have ripened at the moment.

Ketchup with bell pepper for the winter at home

I'll start with my favorite recipe. I love it for 2 things: a minimum of ingredients and garlic, which gives a special “strong” taste. This is not for you sweet sauce, but a real man's dressing for meat.

Ingredients for 4 cans of 400 ml:

• 2 kg red bell pepper
• 1 cup peeled garlic
• 2 tbsp (no slide) salt
• 8 tbsp (no slide) sugar
• 100 ml 9% vinegar

Spicy lovers can add 2-4 pods of hot pepper.

The preparation is very, very simple.

1. Wash the pepper and remove the stalks, seeds and partitions. We clean the garlic cloves and pass the vegetables through a meat grinder.

2. Add salt, sugar and vinegar to the resulting mixture, mix everything thoroughly and leave for 1 hour so that the salt is completely dissolved.

To give ketchup a smoother texture, you can additionally kill it with an immersion blender.

3. Done. Pour ketchup into well-washed jars, close with metal or plastic lids and immediately store in the refrigerator.

It is not necessary to sterilize jars and lids. Such a blank can be stored in the refrigerator for up to six months.

Tomato ketchup with apples and bell pepper

If previous recipe was with minimum set products, then this one will be the maximum. So that you can appreciate how varied the cooking options can be.

Ingredients for 10-12 cans of 0.5 l:

• 5 kg tomatoes
• 1 kg apples
• 1 kg bell pepper
• 1 kg of onion
• 1 hot pepper
• 1 head of garlic
• Salt - 2 tbsp.
• Sugar - 200 g

Ingredients listed are for unrefined products.

The amount of sugar and salt may vary depending on the sweetness and juiciness of vegetables and fruits.

Cooking:

1. The hardest part of the whole process is preparing the products. Cut the stalk from the tomatoes and cut them into slices. We remove the partitions and seeds from the peppers and cut them in any shape. Onions and garlic are peeled, we remove the core with stones from apples.

After all this tedious work, we pass everything together through a meat grinder, pour the resulting mixture into a thick-walled pan and put it on a slow fire.

2. When the mixture boils, add salt and sugar, stir and continue to cook for another 40-60 minutes, stirring occasionally, until the sauce is reduced and reduced in volume by about 2 times.

After that, you need to taste it and, if necessary, add salt or add sugar.

3. In an hour of boiling, the ketchup will be ready and it remains to decompose it into sterilized jars, roll up sterilized iron lids and leave to cool upside down covered with a blanket.

Such a preparation will stand in the cellar without any problems until the next season.

A simple recipe for homemade ketchup for the winter

But this option is most similar in taste to those pepper sauces that are sold in the store. Only more natural and healthier at times.

Ingredients for 3 cans of 0.5 l:

• 2 kg tomato
• 1 kg bell pepper
• 3 tbsp Sahara
• 1 tbsp salt
• 100 ml vegetable oil
• 50 ml 9% vinegar
• Black peppercorns - 5-6 pcs
• Allspice peas - 3 pcs
• Bay leaf - 2-3 pieces

Cooking:

1. The cooking process here is also as simple as possible: we twist the washed and peeled vegetables through a meat grinder, pour into a thick-walled or aluminum pan turn on medium heat and bring the mixture to a boil.

If you want the consistency to be like store-bought ketchup, additionally smash the vegetables in the pan with an immersion blender.

2. When the pan boils, reduce the heat to a minimum, add salt and sugar, parsley with peppercorns, mix and boil for 40-60 minutes, depending on the desired density.

It is most convenient to put pepper and parsley in gauze, wrap and tie with a thread to easily remove these spices from the sauce before pouring into jars.

3. 10 minutes before the end of cooking, add vegetable oil and vinegar and cook the ketchup, stirring constantly and without moving far from the stove so that nothing burns.

After 10 minutes, the hot ketchup is carefully laid out in sterilized jars, rolled up with lids, turned over, covered with a towel and left in this form until completely cooled.

If you did not begin to pack the spices in gauze, then be sure to remove the bay leaf from the pan. Once in the jar, it will give the ketchup a too harsh taste.

Thanks to vegetable oil and vinegar, such a sauce can be stored in an apartment at room temperature.

Ketchup with bell pepper, tomato juice and onion

Tomato-based sauces are convenient in that it is not necessary to take fresh tomatoes. They may well be replaced by tomato juice. Of course, it would be better if he home cooking, but in extreme cases, a natural purchase is also suitable.

Ingredients for 3 liters of ketchup:

• 4 kg tomatoes
• 0.5 kg bell pepper
• 8 large heads Luke
• 1 cup apple or wine vinegar 6%
• Sugar - 150 g
• Salt - 2 tbsp
• 1-2 heads of garlic
• 3 w. spoons of starch
• Black ground pepper, Bay leaf

Starch gives ketchup a thickness and texture that is as close as possible to the one that stores have accustomed us to.

Cooking:

1. We prepare homemade tomato juice by passing the tomatoes through a juicer. You can do this several times to get the pulp as much as possible.

If there is no juicer, then you can scroll the tomatoes through a meat grinder, and then grind through a sieve to get rid of the skins and seeds.

2. Peel the onion and pepper, cut into small pieces and interrupt in a food processor. To make things go faster and easier, before whipping, add a couple of glasses of tomato juice to the bowl, since the combine does not cope well with the dry mass.

3. And like this, gradually, in small portions we process all vegetables, pouring ready mix from the bowl into a deep aluminum pan.

In the last portion, add the peeled garlic cloves and starch.

4. Well, then everything is as usual: bring the mixture to a boil over medium heat, then reduce the heat to a minimum and cook 1-1.5 to the desired consistency. 5 minutes before the end of cooking, add salt, sugar, spices and vinegar. Stir, take a sample and, if necessary, add spices.

5. hot ketchup pour into sterilized jars (not forgetting to remove the bay leaf), cool under a blanket and store in a cool place.

How to make bell pepper ketchup without tomatoes

This cooking option is called Turkish pasta. There is nothing at all in it, except peppers and salt. It is very convenient in that you yourself decide to what degree of fluidity to bring it. It can be a thin sauce and thick paste in which the spoon will stand.

The consistency of ketchup is closest to me - the average state, most of all similar to mashed potatoes.

Cooking:

1. Clean and cut into small pieces the desired amount of bell pepper.

From 4 kg of unpeeled vegetables, approximately one can of 0.5 liters will come out.

We put it in a saucepan, pour water so that it barely covers the vegetables and turn on medium heat.

2. Bring to a boil and cook for 15-20 minutes until the peppers are completely softened.

3. Scroll the resulting mass through a meat grinder and pour it into the pan again.

4. Bring it to a boil over medium heat, salt to taste, stir, reduce the heat to a minimum and continue to cook until the desired consistency is obtained.

5. Now we lay out the ketchup in sterilized jars and close the lids.

If you plan to eat ketchup within six months, then plastic lids. If the storage is long, then you will first need to sterilize the filled jars, and then roll them up with sterilized lids.

Ketchup recipe from sweet peppers and tomatoes without vinegar - you will lick your fingers

I am sure that most readers will like this recipe the most. Moderately sweet, moderately tomatoy, easy to prepare and goes well with absolutely any dish, be it meat, vegetables or pasta.

Ingredients:

• Sweet or Bulgarian pepper - 1.5 kg
• Tomatoes - 500 g
• Salt - 1 tsp

Cooking:

1. Cut the washed and peeled vegetables into small slices and pass through a meat grinder.

2. We send the resulting mass to an aluminum pan, put it on medium heat and boil until exactly half has evaporated. Don't forget to stir occasionally.

It is easy to tell if half of the sauce has already evaporated from the trace on the pan.

3. At the end, add salt, mix everything well again, cook for another couple of minutes and lay out ready ketchup on sterilized jars, filling them to the very neck.

We roll up the jars with sterilized lids and cool them under a blanket upside down.

You can store such a workpiece at room temperature.

Video on how to make Pepper and Tomato Paste Sauce

I really hope that I was able to describe the recipes clearly and in detail, but if something remains unclear to you, then I suggest watching this wonderful video, after which all questions will definitely disappear.

And in the end, I want to give you advice: do not refuse to cook the option you like if it seems to you that it has too many ingredients. The presented options are really not complicated and are prepared very simply. It just takes a little patience during the initial preparation of the products.

Thank you for your attention and see you soon.