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I had tomatoes and peppers from my mother in the garden ........ the tomatoes were full of juice, meaty and duuuuuuuuuuuulci.

We wash the tomatoes, peppers and apples. We clean the peppers and apples from seeds and stalks. We cut all the vegetables into suitable pieces and then we pass them with the help of the blender. We put the obtained paste in a cauldron and put it on the fire.

Let it fall well, taking care to mix from time to time. About 10-15 minutes before removing from the heat, put the crushed garlic and finely chopped hot pepper in the above composition. Stir.

Take the composition off the heat, let it cool and then pass it through a sieve. We obtain a fine sauce. Season the sauce thus obtained with salt and pepper to taste, as well as thyme and oregano. Add the vinegar, oil, sugar. Mix well. and we put it on the fire again. Leave the sauce until it gets a thick consistency.

Remove from the heat, pour into sterilized and heated jars, then cover. We cover the jars with something thick (blanket) and keep it like that until the next day when we store them in the pantry.

Homemade goodies. 2 delicious recipes for homemade ketchup

Instead of ready-packaged products from the store, learn to prepare at home a real ketchup made of fresh and juicy tomatoes and well-chosen spices. You will like it so much that you will eat it simply, spread on bread.

Ketchup is a must in our kitchen. You use it on burgers or hot dogs, you order it for pizza (spicy or sweet), you even put it over the steak, and when you are very hungry you would simply eat it on a slice of toast. You can find it in many variants, from the super processed ones to the organic ones, at the store, but nothing compares to the ketchup prepared at home. Whatever option you like: either the sweet or the spicy, we have a recipe for each one.

Spicy ketchup

Ingredients (for approx. 450g):

  • 1 kg fleshy and well-cooked tomatoes
  • 240ml white wine vinegar
  • 100g old
  • & frac12 teaspoon ground black and red pepper
  • & frac14 teaspoon hot pepper flakes
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon cinnamon

Put a large pot of water to boil. When it starts to boil, it whitens the tomatoes, in several tranches, until their skin cracks and the tomatoes soften.

Drain the tomatoes and pass them through a thick sieve to remove the peel and seeds. Put the tomato pulp in a pot. Add the rest of the ingredients, less cinnamon and bring to the boil.

Bring to a simmer for about 1 hour, until the liquid is reduced to a quarter of the initial amount. Stir occasionally.

At the end, remove the cloves and add the scotch. Stir and allow to cool.

Put in jars and keep in the refrigerator for up to 1 month.

Seasoned sweet ketchup

Ingredients (for approx. 450g):

  • 1 kg fleshy and well-cooked tomatoes
  • 350ml white wine vinegar
  • 2 and & frac12 teaspoons Kosher salt
  • 100g old
  • 1 teaspoon onion powder
  • & frac12 teaspoon garlic powder
  • & frac12 teaspoon mustard powder
  • & frac14 teaspoon mixture of ground cinnamon, nutmeg and cloves
  • & frac12 teaspoon ground black pepper

Put a large pot of water to boil. When it starts to boil, it whitens the tomatoes, in several tranches, until their skin cracks and the tomatoes soften. Drain the tomatoes and pass them through a thick sieve to remove the peel and seeds. Put the tomato pulp in a pot.

Add salt and vinegar and mix well. Bring everything to a boil and when it boils, add the spices and sugar. Bring to a boil over low heat for about 1 hour, until the liquid is reduced to a quarter of the initial amount.

Stir occasionally. Put the ketchup in jars and let it cool before putting them in the fridge.

Keep well for up to 1 month.

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Ketchup in stores contains starch & # 8230 Here's what I'm going to serve Easter with this winter.

& # 8220Tomato and bell pepper sauce & # 8221 is a great can for winter. This sauce will brilliantly replace ketchup in stores and will complement excellent meat dishes, pasta and french fries. The sauce is prepared without vinegar and kept well in the refrigerator or pantry. The sauce is incredibly tasty, very fragrant and spicy. Enjoy it with your favorite dishes.

Tomato sauce with bell pepper



1. Cut the tomatoes into slices and pass them through the mincer. If the tomatoes have a thick skin, then remove it. Put the table of tomatoes in a saucepan with a thick bottom and simmer for 20-25 minutes.

2. Peel a squash, grate it and slice it. Add it to the tomatoes and cook for 15-20 minutes.

3. Meanwhile, peel the garlic and press it. Then put the chili peppers through the mincer and cut the greens (coriander, parsley or basil).

4. 5 minutes before the sauce is ready, add the greens, garlic, hot peppers, salt and sugar, mix.

5. Pour the sauce into sterilized jars (you will need about 10 jars of 0.5 l), close them with sterilized lids, turn them over and wrap them with a duvet.


2 kg tomatoes
1/2 kg of red pepper (red bell pepper)
March 1 (100 g)
200 g onion
100 g celery
1 clove crushed garlic
1/2 tablespoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon thyme
1 oregano powder
1 small cinnamon stick
100 g of sugar
30 ml vinegar
2 hot peppers
1/2 teaspoon hot pepper flakes
optional (!!) & # 8211 1/2 & # 8211 1 teaspoon sos tabasco

We proceed like sweet ketchup, only at some point we add the ingredients that make it spicy.

We choose ripe, healthy and tasty tomatoes. We boil them after they have been cleaned of stalks (possibly peeled), together with celery, apple peeled and sliced, peppers cut into slices (after they have been cleaned of stalks and seeds) and crushed garlic.

Let it boil until the celery and peppers become soft (about 30 minutes). Remove from the heat, let it cool a bit and then pass everything with a blender. We pass the composition through a sieve, in order to obtain a paste as fine as possible.
Put the sauce back on the fire, adding the sugar, vinegar, hot pepper (sliced) and pepper flakes, then boil for about 20 minutes. After this interval we strain the sauce, so as not to be left with hot pepper seeds in it & # 8211 for purely aesthetic reasons.

After this interval add the spices (salt, pepper, thyme, oregano, cinnamon). After 10 minutes we taste and add more spices depending on how we like it to be. If we want it to be more spicy (there are definitely people who want more spicy than that) we can add 1 teaspoon of tabasco sauce. Boil the ketchup until it reaches a thick consistency, stirring at first from time to time, then continuously, so as not to stick to the bottom of the pot.
As we take it off the fire, we pour it into sterilized and heated jars, then we seal it. We keep them covered with a blanket overnight, then we can store them in the pantry.

Berlin salad

& # 8211 300 g beef, 400 g potatoes, 1 red onion, 1 bell pepper, 20 g ketchup, 100 g mayonnaise, 4 pickles, 1 teaspoon paprika, salt, pepper, 2 bay leaves

We wash the meat, boil it in water with bay leaves, a little salt and a few black peppercorns. Drain, cool and cut into strips. Boil the potatoes in their skins, cool, clean and cut into cubes. Peel and chop the onion, pepper and cucumber. We mix them in a bowl. Mix the mayonnaise with ketchup, salt, paprika, pepper, pour over the contents of the bowl, mix well and refrigerate for 30 minutes. Decorate according to fantasy with red peppers, green parsley, etc.

Good appetite! (if you liked it leave a comment)

Nely`s Blog

The quantities of spices can be put as each one wants, more spicy or less spicy.

5 kg tomatoes (separated data)
1 jar of sweet mustard
1 sachet of paprika
1/2 sachet ground pepper
1 cup sugar
3 tablespoons large salt
3 tablespoons vinegar

Tomatoes passed through a separator or juicer are boiled over medium heat until almost half reduced, such as broth, then mustard, paprika, pepper, vinegar, sugar and salt are added and mixed well. Allow to boil a little longer and then pour hot into hot bottles in the oven, staple the bottles immediately and wrap in beds. After they cool completely, they are placed in the pantry.


We also like spicy ketchup, and homemade is the best!

Searched words "ketchup"

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Hellmann's Ketchup Extra Quick

A recipe for sweet ketchup, which used tomatoes from 100% sustainable agriculture.

Hellmann's Ketchup Clasic

A recipe for sweet ketchup, which used tomatoes from 100% sustainable agriculture, with a rich taste of fresh tomatoes


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Nutrition facts


NutriScore color nutrition grade Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account. This product is not considered a beverage for the calculation of the Nutri-Score. The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio. Positive points: 0 Proteins: 0 / 5 (value: 0, rounded value: 0) Fiber: 0 / 5 (value: 0, rounded value: 0) Fruits, vegetables, nuts, and rapeseed / walnut / olive oils: 0 / 5 (value: 0, rounded value: 0) Negative points: 12 Energy: 8 / 10 (value: 2960, rounded value: 2960) Sugars: 0 / 10 (value: 0, rounded value: 0) Saturated fat / fat ratio: 4 / 10 (value: 30, rounded value: 30) Sodium: 0 / 10 (value: 80, rounded value: 80) The points for proteins are not counted because the negative points are greater or equal to 11. Nutritional score: 12 (12 - 0) Nutri-Score: D Nutrient levels for 100 g Comparison to average values ​​of products in the same category: % of difference value for 100 g / 100 ml & rarr Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category. Nutrition facts Nutrition facts As soldfor 100 g / 100 ml Salted margarines Margarines Spreadable fats Salted spreads Vegetable fats Plant-based spreads Fats Spreads Plant-based foods Plant-based foods and beverages Energy (kJ) 2,960 kj + 19% 2,490 kj + 36% 2,170 kj + 10% 2,690 kj + 135% 1,260 kj -12% 3,350 kj + 147% 1,200 kj -8% 3,220 kj + 104% 1,450 kj + 167% 1,110 kj + 202% 979 kj Energy (kcal) 720 kcal + 29% 559 kcal + 36% 528 kcal + 10% 656 kcal + 142% 298 kcal -9% 787 kcal + 160% 277 kcal -6% 766 kcal + 120% 327 kcal + 164% 273 kcal + 201% 239 kcal Energy 2,960 kj(720 kcal) + 27% 2,330 kj(559 kcal) + 35% 2,200 kj(528 kcal) + 8% 2,730 kj(656 kcal) + 137% 1,250 kj(298 kcal) -10% 3,290 kj(787 kcal) + 155% 1,160 kj(277 kcal) -8% 3,200 kj(766 kcal) + 116% 1,370 kj(327 kcal) + 162% 1,130 kj(273 kcal) + 199% 991 kj(239 kcal) fetus 80 g + 34% 59.6 g + 38% 58 g + 10% 72.4 g + 201% 26.6 g -7% 85.8 g + 732% 9.62 g -4% 83.5 g + 357% 17.5 g + 743% 9.49 g + 936% 7.72 g - Saturated fat 24 g + 21% 19.9 g + 42% 16.9 g -40% 40.2 g + 207% 7.82 g + 73% 13.9 g + 1.248% 1.78 g + 19% 20.2 g + 319% 5.73 g + 1.304% 1.71 g + 1.511% 1.49 g Carbohydrates 0 g -100% 0.567 g -100% 0.43 g -100% 0.621 g -100% 3.98 g -100% 2.26 g -100% 40.7 g -100% 1.9 g -100% 33.9 g -100% 33.7 g -100% 30.1 g - Sugars 0 g -100% 0.433 g -100% 0.268 g -100% 0.489 g -100% 1.35 g -100% 1 g -100% 35.4 g -100% 0.887 g -100% 29.5 g -100% 8.39 g -100% 8.1 g Proteins 0 g -100% 0.5 g -100% 0.247 g -100% 0.475 g -100% 7.98 g -100% 1.68 g -100% 2.71 g -100% 1.27 g -100% 3.77 g -100% 5.81 g -100% 4.97 g Leap 0.2 g -81% 1.08 g -67% 0.607 g -72% 0.715 g -84% 1.27 g + 113% 0.094 g -11% 0.224 g -13% 0.23 g -55% 0.446 g -59% 0.482 g -52% 0.414 g Sodium 0.08 g -81% 0.432 g -67% 0.243 g -72% 0.286 g -84% 0.508 g + 113% 0.038 g -11% 0.09 g -13% 0.092 g -55% 0.178 g -59% 0.193 g -52% 0.166 g Vitamin C (ascorbic acid) 7,500 mg ? 0 mg 0 mg + 239.517% 3.13 mg + 2,988,047,709% 0 mg + 90.370% 8.29 mg + 187,499,900% 0.004 mg + 112.344% 6.67 mg + 124.278% 6.03 mg + 91.812% 8.16 mg Nutrition score - France 12 -23% 15.6 +1% 11.9 -33% 18 +2% 11.8 +44% 8.34 +30% 9.24 +10% 10.9 -1% 12.1 +396% 2.42 +305% 2.96 Nutri-Score D -23% D + 1% D -33% D + 2% D + 44% D + 30% D + 10% D -1% D + 396% D + 305% D ×

Spicy apricot sauce & # 8211 simple and easy recipe

Spicy apricot sauce is extremely tasty. The recipe I use is very simple and contains only natural ingredients. Apricots can be replaced with apricot jam.


  • 1 kg of apricots, 1 clove of garlic
  • 3 onions, hot peppers (to taste, the more, the better)
  • 4 red peppers, rosemary and thyme
  • 1 tablespoon salt, 5 tablespoons sugar, 100 ml wine vinegar
  • Half a tablespoon of peppercorns

Method of preparation:

We clean all the vegetables, we remove the apricot and pepper seeds. We then wash them very well. Set aside a few apricot kernels.Put the apricots in a large saucepan. Cover the pan with a lid and let the apricots boil. We do not add water, because apricots are quite juicy. Then lift the lid and let some of the juice left by the apricots evaporate.

Add peppers, garlic, finely chopped onion and a few apricot kernels.Cook over low heat, stirring occasionally. When the mixture in the pan thickens, add rosemary, thyme, sugar, salt and black peppercorns.

While mixing, the water will evaporate and the resulting mixture will have the density of a ketchup. To prevent the sauce from burning, add wine vinegar.When the sauce becomes thick enough, we can take it off the heat. We take the apricot kernels out of it and throw them away. Using a vertical mixer, mix the sauce.If necessary, add more salt.

The resulting sauce should have a strong apricot flavor. The taste changes after a few days, because the flavors of the ingredients will combine. Good appetite and increase cooking!