Ingredients for Spicy Catsup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Catsup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Catsup
- Roughly chop 10 lbs ripe tomatoes, 2 large green bell peppers, and 2 large onions. Cook the mixture in a large pot over medium-high heat for 1 hour, without adding water, stirring occasionally to prevent sticking. This allows the vegetables to release their natural juices and caramelize.
- Once cooked, carefully press the mixture through a food mill or fine-mesh sieve to remove skins and seeds. You should have approximately 6 cups of tomato puree.
- Return the puree to the pot. Add 1/2 cup salt, 1 cup granulated sugar, 2 tablespoons ground allspice, 1 tablespoon ground cloves, 1 tablespoon cayenne pepper (adjust to your desired spice level), and 1 teaspoon black pepper.
- Bring the mixture to a rolling boil, reduce heat to medium, and continue to boil rapidly until it has thickened significantly (approximately 45-60 minutes), stirring frequently to prevent burning. The catsup should coat the back of a spoon.
- Strain the catsup again through a fine-mesh sieve or cheesecloth to remove any remaining whole spices.
- Return the strained catsup to the pot, bring to a hard boil and stir in 1 cup of white vinegar.
- Continue to boil, stirring frequently until you reach your desired consistency. This may take another 15-20 minutes.
- Ladle the hot catsup into sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal immediately.
- For optimal shelf stability (though not strictly necessary based on past success!), process the filled jars in a boiling water bath for 5 minutes.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
251g
Fat
2g
Carbs
27g
