Spicy homemade ketchup to meat dishes.
|Cooking time 120 minutes||Number of servings 5|
Cut tomatoes into slices, and bell pepper slices, garlic chopped. Add fennel seed, coriander, ginger, cardamom, black peppercorns, broken Bay leaf and cook for 1 hour.
Then RUB through a sieve. Sifter I made from mosquito metal mesh and battens of size 40*40.
Put to boil for another hour. 5 minutes before end of cooking the ketchup add mustard, vinegar and starch, diluted in 1st. L. cold boiled water. Roll up sterilizovanny lids, invert to cool. Goes 5-6 cans with a capacity of 0.5 liters.