lundi 31 octobre 2011

Ketchup recipe

From the NYTimes:

Q: What Should I Stop Buying and Make Instead?

A: Condiments. Almost without exception, mayonnaise, ketchup, mustard, steak sauce, tartar sauce and cocktail sauce are better, brighter, zingier and zestier when freshly made. Homemade condiments are universally cheap and easy to produce and can be stored forever (well, relatively).

Here's a simple recipe for ketchup that will save you time and money, last for months and taste much better than what you're eating now. It makes about one cup:

In a food processor, combine ⅓ cup water, 3 small tomatoes, 2 tablespoons vinegar, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon cayenne pepper, 1/3 cup sugar, 1 tablespoon maple syrup and 1 tablespoon cornstarch. Purée. Variation: For cocktail sauce, whisk together the following: 3/4 cup ketchup, 2/3 cup (homemade) mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon orange juice and salt to taste.

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