Our tomato ketchup tastes nothing like the bottled kind. It is a sweet/sour mélange that is great with chicken and better with burgers. Red chilies are hotter than green.
Servings: Makes about 3 cups.
Ingredients
1 28-ounce (796 ml) can of tomatoes (preferably organic)
1 jalapeno or red chili seeded and chopped, or 1 tablespoon chili flakes
1 teaspoon chopped garlic
2 tablespoons chopped ginger
2 tablespoons fish sauce
¾ cup brown sugar
¾ cup red-wine vinegar
Method
Purée half of the tomatoes and all their juices with chili, garlic and ginger in a food processor. Dice remaining tomatoes.
Place tomato purée, fish sauce, sugar and vinegar in a deep pot and bring to boil slowly, stirring continuously.
When mixture comes to a boil, lower heat to simmer and add diced tomatoes.
Simmer gently for 30 to 40 minutes or until mixture is dark red and jam-like. Pour into a bowl, cool and refrigerate. Keeps about a month.