Issue link: https://read.uberflip.com/i/1146154
9 cups whole tomatoes (3 cans) 4 medium-large onions, diced 1 large bell pepper (red is best), diced ½ cup brown sugar ¾ cup apple cider vinegar 1 tsp mustard powder cayenne to taste (or 1 chipotle in adobo) salt This makes a lot of ketchup, so feel free to halve or quarter the recipe. You probably won't want to quarter the seasonings, so just remove the spice ball early. Keep in mind, though, that if you make the full recipe, you can give away the excess! Put the tomatoes, onions, and pepper into a large pot without oil. Bring to a boil on medium-high heat, then turn down to a simmer. Leave to cook until the vegetables are soft, then purée with an immersion blender. Add the sugar, apple cider vinegar, mustard powder, and cayenne. Put a lid on the pot, leaving it askew so that steam can escape, and continue to simmer. Wrap all of the spices in the cheese cloth and tie it into a ball. Drop the ball into the pot. Taste the ketchup after it has simmered with the spice ball for 20 minutes. Add salt to taste. If the ketchup is flavourful enough, remove the spice ball. If not, leave the spice ball in but taste frequently. Continue to simmer for an hour, stirring every few minutes. Test for thickness by dropping a blob onto a plate. If liquid seeps from the edge of the blob, keep simmering. Once the ketchup is thick enough, transfer it to a sealed container like a mason jar. Store in the fridge. s p i c e b a l l ( b o u q u e t g a r n i) cheese cloth, 6" square ½ cinnamon stick 1½ tsp whole allspice ½ tsp cloves 1½ tsp fennel seeds 1½ tsp dill seeds ½ tsp mustard seeds 1½ tsp black peppercorns 1 bay leaf 1 garlic clove, peeled and lightly crushed Ketchup m a k e s t h r e e t o f o u r q u a r t s 10 4