3 – 4
3 – 4
tins plum tomatoes
chopped white onions
sliced red chillies and seeds
use seeds if wanting more heat
(preferably – de-stringed)
dark brown sugar
red wine vinegar
(use hot paprika, if wanting full on heat or Cayenne)
2 – 3
Add all ingredients (EXCEPT the PUREE) to a big thick bottomed pot, bring to the boil and then simmer for 30-40 minutes until thickened, reduced and darkened in colour.
• Liquidise / blend / whiz up until smooth.
• Stir in the tomato puree.
• Season to taste.
• Pour in to sterilized jars or bottles
If your going to keep for a long time – fill to the top, gently tap out any air, cover with a wax disk and drizzle on a thin layer of olive oil, seal with a lid and store in a dark cool cupboard.
Once opened keep in the fridge for a week or unopened for several months.
For Dynamit Ketchup – add 1 scotch bonnet or two!!!!