and adjust salt, pepper, vinegar, or sugar as you see fit. 5. Continue cooking and tasting until tomato is of ketchup consistency. This may take an additional 3-4 hours. 6. Ladle hot ketchup into ...

Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle ...

Prepare to enjoy your homemade ketchup on all of your favorite foods by dipping, spreading, and savoring! Also see, Caribbean ...

Ketchup is much more than just a condiment – and these delicious recipes from The Ketchup Lover ... suggest amping up with lashings of the homemade pico de gallo. Trust us, everything will ...

Andrew Smith's book, "Pure Ketchup," contains 50 different historical ketchup recipes including Eliza Smith's 1727 recipe which was the first one published in English. Some of the listed ...

This ketchup will keep in the fridge for up to 2 weeks. Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe. Tip 2: To make the ketchup last ...

Fries, nuggets or even pakodas, is there anything that doesn't pair well with tomato ketchup?! It adds a tangy and sweet flavour to food. Here's how to make it. To make tomato ketchup, you need 1 kg ...

Most homemade barbecue sauces start with ketchup, but I prefer to strip it back further and start with a small can of tomato paste. It's usually under $2, and it's easy to keep stocked in your pantry.