Spicy Homemade Ketchup

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   1) Add tomatoes, and jalopenos in a blender and puree into a smooth paste.*

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   2) Cook onions on a pan with oil till soft. Add brown sugar, tomato-jalopeno paste, vinegar, salt, and the rest of the olive oil, bring to a low simmer while continuously mixing. This is to prevent the paste from burning.

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   3) After about half an hour, turn off the stove. Pour the mixure back into the blender. Puree again till smooth.

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   4) Pour the contents into a container and refridgerate.

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   * It is important to ensure that the jalopenos and the tomatoes are as dry as possible. To do this it is best to use roma tomatoes. Drain the liquid and take out the seeds. Dice and add salt to the tomatoes. Let it sit in a coriander and drain out the liquid again.

* Per serving · 4 servings · Values may vary.

No additional tips available.