My plan had been to smoke a batch of red jalapeños as we both love the earthy flavour of chipotles but the harvest is unlikely to ripen significantly before the first frost, so maybe next year. Instead, I'll be pickling green jalapeños on the weekend and the handful or fully ripe fruits will be perfect in a batch of Tomato and Jalapeño Ketchup. Most of the tomatoes have gone into passata, either simple sieved or rich roast, and now I reckon I have enough for essential use until next year (some 25 litres!) the remainder of the crop can go into making condiments and pickles. Fun food.
So, to the recipe. This is adapted from a Jamie Oliver Ketchup Recipe which I use as a base for various sauces.
Tomato & Jalapeño Ketchup
Makes around 2.5 litres so plenty to give away to friends.
Ingredients
2 large onions
1 medium aubergine
Thumb sized piece of fresh ginger (Powdered ginger can be used if desperate - the flavour will be less warm and subtle)
4 cloves garlic
6-8 red jalapeños
Very large bunch of fresh basil, stalks and leaves
2 tablespoons coriander seeds
5 cloves
1 tsp crushed black peppercorns
salt to taste
olive oil for sweating off the veg
2 kilos very ripe tomatoes
400ml red wine vinegar
180g sugar
Method
Black seeds from my own saved cross of Big Jim chillies which add extra bite to the jalapeños |
Still steaming! |
Pour into sterilised jars or bottles and seal immediately. It should keep in a cool dark place for 6 months (given the chance). Water bathing the bottles will extend the shelf life. Refrigerate once open.
And apart from possibly one more batch of sweet pickled green tomatoes, that should be it for the year. Roll on late June and the first fresh tomatoes of 2016. Although before that will be the arrival of the seed catalogues and the continued search for the perfect tomato.
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