THE CHEF FROM HELL

Making your own ketchup isn't that hard a process and it will leave you feeling -ahem- empowered in a way.  "Hah!  I've made my own ketchup!  To hell with Heinz!" or something along those lines.  Before we get to the recipe...

A Brief History of Ketchup:  In the 1600's, British seamen brought home a sauce from China which went by the name "ketsiap".  This sauce had more in common with the traditional Chinese Oyster Sauce than what we've come to know and love as ketchup.  Recipes for the sauce now called "catsup" began to appear in cookbooks in the early 1700's.  By the late 1700's, the sauce was being made with tomatoes and mushrooms and was being called "ketchup".    In 1837, ketchup began being sold across the United States by various small entrapaneurs and in 1872, HJ Heinz began bottling the condiment with much success.  This version of ketchup is the one that became fixed in the public taste and is the one we still use today!

Ingredients:

1 can Whole Peeled Tomatoes (in puree), 28 oz

1 TBS Tomato Paste

2 TBS Dry Minced Onion

1 TBS Worcestershire Sauce

1/4 cup Light Brown Sugar

1/2 cup Cider Vinegar

Dry Spice Mix:

1/2 tsp kosher Salt

1/4 tsp Dry Mustard

1/8 tsp Ground Ginger

1/8 tsp Cayenne Red Pepper

1/8 tsp Ground All Spice

1 pinch Ground Cloves

1 pinch Ground Cinnamon

Cooking Procedure:

Place the tomatoes & the liquid from the can in a food processor

Puree the tomatoes until they're smooth

Place the tomatoes in a medium sized pot & add the remaining ingredients

Cook the ketchup over medium heat

Stir & scrape the bottom of the pot as this simmers to prevent scorching

Let this simmer away for 1 1/2 hours until it thickens

Remove from heat &, working in batches, puree the ketchup in the food processor until it is smooth

Place the ketchup in an airtight container & store it in the fridge overnight before use

Note: If the ketchup is stored properly in the refrigerator, it should stay fresh for 2 to 3 weeks