Homemade Ketchup With Chili, Peaches And Tomato
HOW TO USE THIS CONDIMENT: You can use this spicy, peachy ketchup as a dip or sandwich spread. It’s lovely on bruschetta and goes well with whole grilled Portobello mushrooms. Try substituting the peaches with plums or other fruit. I sometimes add a citrus peel or two or a rosemary sprig to the mixture as it simmers.
Ingredients
- 3 small ripe peaches pit, and skin removed
- 2 jalapenos stem, seeds, and ribs removed
- 3 Tbsp Greek extra virgin olive oil
- 12 large ripe tomatoes about 3 - 4 pounds, cored, seeded, and chopped
- 1/4 cup white wine vinegar plus more to taste
- 2 minced garlic cloves
- 1 shallot minced
- 3 Tbsp Greek honey
- 1 tsp sea salt
Instructions
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Chop the peaches. Finely chop the peppers.
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Heat the olive oil in a large pot over medium heat and cook the shallot, garlic, and jalapenos until soft, about 8 minutes. Add the chopped peaches and stir to coat in the oil. Add the tomatoes, cover the pot slightly and cook for about 30 minutes, or until the tomatoes have disintegrated and the contents are reduced by about a third.
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Using an immersion blender or food processor, puree the mixture. Place back in the pot, if using a food processor, and add the vinegar, honey, and salt. Cook another 30 – 40 minutes or so until reduced by about half and thickened. Stir occasionally to keep the bottom from scorching.
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Transfer to two 2-cup mason jars and let cool before storing in the fridge.
