Tamarind Ketchup

1. 1

   Bring a pot of water to a boil, and set up a bowl with ice water.

2. 2

   Cut a shallow X in the bottom of each tomato, place them in the boiling water for 45 seconds, and transfer to the ice water.

3. 3

   As soon as you can handle them, pull off the skins.

4. 4

   Core and halve the tomatoes.

5. 5

   Scoop out the seeds over a strainer and press them to extract the juice, then discard the seeds.

6. 6

   Put the tomatoes, their juice, the onion, and garlic in a blender and blend until smooth.

7. 7

   Transfer to a large pot and add the honey, vinegar, and salt.

8. 8

   Add the tamarind concentrate, passing it through a strainer to remove any stray bits of shell.

9. 9

   Tie the cloves, allspice, and cinnamon in a piece of cheesecloth and add them to the pot.

10. 10

    Bring to a boil, then decrease the heat and simmer, uncovered, until the ketchup evenly coats the back of a spoon.

11. 11

    Let the ketchup cool to room temperature.

12. 12

    Remove the cheesecloth bundle and pour into an airtight container and refrigerate for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.