Homemade Ketchup and Potato Chips
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5
3 reviews
Excellent
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Condiments
Homemade Ketchup and Potato Chips
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Sweet and savoury homemade ketchup is way lower in sugar and sodium. This easy ketchup recipe gets it's sweetness from garden tomatoes and peppers.
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Ingredients
Rustic Roasted Red Pepper and Tomato "Ketchup"
- 1 onion 1 cup chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika Ground
- ¼ teaspoon allspice Ground
- ¼ teaspoon cloves Ground
- ½ teaspoon salt
- ½ teaspoon black pepper fresh ground
- 2 red peppers 1.5 cups, roasted, peeled and coarsely chopped
- 2 tomatoes 2 cups coarsely chopped
- 3 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 4-6 dashes Tabasco sauce Depending how spicy you want
Homemade Chips
- 4 new potatoes 4 cups once sliced on mandoline
- vegetable oil 1 cm depth in frying pan
- 1 teaspoon salt
Instructions
Roasted Red Pepper and Tomato "Ketchup"
- Heat small pot on medium and add oil. Once heated, add onion and sauté until translucent then add garlic, salt, pepper and spices and cook 3 more minutes.
- Add tomatoes, peppers and vinegar and cook stirring frequently until it becomes soft and releases liquid then cook stirring occasionally for about 15 minutes or until it is a nice saucy consistency. Add brown sugar and tobasco and simmer 5 more minutes.
- Using an immersion blender (or a stand blender) blend until smooth. (This will be a rustic smooth, not Heinz ketchup smooth) Sauce should be fairly thick, if it is not, continue cooking longer to reduce to desired consistency. Taste and adjust seasoning if necessary, cool and serve at room temperature. This makes more than you'll need for 4 servings so refrigerate any leftover.
Homemade Chips
- Fill a bowl with water and slice potatoes on a mandolin into water to keep them from browning. Meanwhile fill a large pot with water and turn to boil on stove. Once boiling, blanch potato slices in boiling water 3 minutes then drain in a colander and rinse with cold water quickly to stop cooking. Separate slices gently and leave in colander to dry.
- Heat oil in a large frying pan on medium heat (or you can deep fry these faster but I don't have a deep fryer). Fry until starting to brown, then flip and fry 1-2 more minutes for a total of about 6-8 minutes. If using a pan, you will need to do these in batches (I did 3 batches), spread them out but they can overlap a little.
- Remove and drain on paper towel lined plate or bowl. Lightly salt and keep warm in oven until ready to use.
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Overall Rating
5
3 reviews
Excellent
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