As farmers, our best produce always goes to the market. Then tunabaki na zile zimekaa ovyooo kabisa…So I converted the tu-little nyanya into ketchup.There is no single formula that is correct or wrong. You adjust according to your taste & the ingredients available to you. So here’s nine ingredients
- 2kg tomatoes
- 1 big onion
- 1 garlic bulb
- 2 sticks celery
- 0.5 cup white vinegar
- 0.5 cup brown sugar- white is also ok
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tbsp coriander powder
- Put the tomatoes to boil with the vinegar. Don’t add any water. Initially start with high heat, then medium as the water starts to reduce…
- Add onions, garlic and celery once the water has reduced by about half. Allow this to simmer for about 15 minutes.
- Allow the mixture to cool after about a total of 40 minutes of cooking.
- Blend & then sieve
- Return the puree back to cook on low heat.
- As soon as it starts boiling, add the spices, salt and sugar.
- Allow it to simmer for about 10 minutes then adjust to suit your taste. Can add chilli powder, sugar as you wish. Initially you can use less sugar and adjust as you go along…
- Test that the sauce is ready by pouring a teaspoon on a saucer and tilting it. If you see a small outline of water separating first before the sauce, then it’s not ready. Return to simmer more…
- Can it immediately when hot in a glass jar. Don’t let it cool as you need a vacuum to form to increase shelf life.
- Turn the jar upside down immediately and let it cool
- Should last for at least 3 months- depending on the humans who live with you….
Mkulima ajienjoy pia