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Green Ketchup
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Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
 
This recipe is slightly tart, complex, and scrumptious. It is made with tomatoes that are green, not unripened red (or other colored) tomatoes. That's an important distinction because you would have a very different taste if you use an unripened tomato. I think there are some recipes that use green tomatoes that are unripened, this is not one of them. One other note, I use a basic ketchup recipe, but I add a one inch piece of cinnamon stick to the jar of my canned ketchup. When my niece was little, we would sometimes go to her school to have lunch with her. The cafeteria at her small school made their own ketchup, I loved the hint of cinnamon they used. When I started making my own ketchup, I used the one inch stick and that was what it needed. And finally... My family loves my homemade ketchup, however, they do not use it as ketchup replacement, but rather in addition to store bought ketchup (unless we're completely out of store bought). I still buy ketchup.
Ingredients
  • 2 lbs. Ripe Green Tomatoes (roughly chopped)
  • 1 Large Red onion (peeled and roughly chopped)
  • 1 stick celery (roughly chopped)
  • 1 healthy bunch fresh basil leaves and stalks, chopped
  • 1 Tablespoon Olive Oil
  • Chunk of ginger (peeled and chopped thin) About grape size is good
  • 2 cloves garlic (peeled and pressed)
  • 1 Tablespoon coriander seed
  • 2 cloves
  • Fresh cracked pepper
  • Sea Salt
  • 1/3 cup Brown Sugar
  • 3/4 cup plus 2 Tablespoons vinegar (at least 5% acidity)
  • Optional: 1 inch section of cinnamon stick per jar
Instructions
  1. Place all onion, celery, ginger, garlic in a heavy saucepan with olive oil cook gently 5 minutes
  2. Add coriander, sea salt, cracked pepper, cloves cook an additional 10 minutes stirring occasionally
  3. Add tomatoes and 1 1/2 cups cold water
  4. Bring to a slow boil and let simmer until reduced by half approximately 30 minutes
  5. Remove from heat and add the basil
  6. Transfer to blender and blend until smooth
  7. Pass through a sieve if desired to have extra smooth (I do not do this but most of the recipes say to, I don't mind a full bodied consistency)
  8. In a clean heavy saucepan put your blended tomato mix and add the Brown Sugar and vinegar. Simmer until it it is the consistency you desire also, now is when you taste it to see if you want to tweak it with tabasco, mint, fennel, go crazy if you want.
  9. If desired put one, one inch cinnamon stick in each of your sterilized jars.
  10. Using proper sterilizing and sealing techniques, use a sterilized funnel, transfer your ketchup to your sterilized containers seal in a water bath canning pot for 10 minutes.
  11. This recipe is for one pint. (When making larger batches, be sure to process your jars longer, I process for 15 minutes for my quart jars) I usually give the pint size jars as gifts but I make quart jars for at home.
Notes
Change the color of the ketchup by changing the color of your tomatoes. You can also add jalapeno, or other peppers for a ha-cha-cha version. I'm giving you the 1 pint version because some people like to small batch, however, I don't think I have ever made one pint of this. So, if you make it and get any interesting results, let me know.
Recipe by Paisley Carrot at http://paisleycarrot.com/2012/05/ketchup/