PEPPER KETCHUP RECIPES

Name: Homemade tomato ketchup
Total time: 1 h 5 min
Yield: 500 ml (roughly)
Ingredients: 1 large red onion peeled and roughly chopped; ½ bulb fennel trimmed and roughly chopped; 1 stick celery trimmed and roughly chopped; olive oil; 5 cm piece of ginger peeled and roughly chopped; 2 cloves garlic peeled and sliced; ½ fresh red chilli deseeded and finely chopped; 1 bunch fresh basil (30g), leaves picked, stalks chopped; 1 tablespoon coriander seeds; 2 cloves; 1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes; 200 ml red wine vinegar; 70 g soft brown sugar

TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Tomato Ketchup | Vegetables Recipes | Jamie Oliver Recipes image

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!

Total Time 1 hours 5 minutes

Yield 500 ml (roughly)

Number Of Ingredients 13

Ingredients

1 large red onion peeled and roughly chopped
½ bulb fennel trimmed and roughly chopped
1 stick celery trimmed and roughly chopped
olive oil
5 cm piece of ginger peeled and roughly chopped
2 cloves garlic peeled and sliced
½ fresh red chilli deseeded and finely chopped
1 bunch fresh basil (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
2. Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
4. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

Nutrition Facts : Calories 9 calories, FatContent 0.2 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 1.2 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

DR. PEPPER RIBS RECIPE - FOOD.COM - FOOD.COM - RECIP…

Dr. Pepper Ribs Recipe - Food.com - Food.com - Recip… image

My son handed me this recipe and wanted me to try it. I don't know where the recipe came from, but I'm glad he sent this my way!

Total Time 26 hours

Prep Time 24 hours

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 racks baby back ribs
1 (2 liter) bottle Dr. Pepper cola
1/4 cup salt
1 tablespoon chili powder
1 tablespoon canola oil
1/2 medium onion, minced
1 garlic clove, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/8 teaspoon cayenne pepper

Steps:

Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
Remove and brush on more sauce.

Nutrition Facts : Calories 1525.5, FatContent 98.4, SaturatedFatContent 34.6, CholesterolContent 368.8, SodiumContent 7957.8, CarbohydrateContent 60.7, FiberContent 1.1, SugarContent 54.4, ProteinContent 102.4

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