In the 17th century, missionaries in China enjoyed a local specialty called kê-tsiap or kôe-chiap or kê-chiap. It was a sauce, which basically had salted fish in brine with the addition of some spices. Tomato was not used in the preparation of this ketchup. Another variant is that the ketchup originates from Vietnamese cuisine where it referred to a sauce based on soybeans.
In Indonesia, a word with a similar pronunciation means simply – sauce.
By the middle of the 18th century, the new sauce had become very popular in England. Variations of the basic recipe began to be made, so the ingredients spread to mushrooms, walnuts, vinegar, white wine. Yet basically it remained a fish sauce.
We are slowly approaching today’s ketchup, when it was transferred across the ocean to the United States.
An early recipe for “Tomata Catsup” from 1817 includes anchovies. By the mid-1850s, anchovies had been dropped from the recipe.
In the 19th century, American chefs began sweetening ketchup. Ketchup has become very popular in the United States, even more so than fresh tomatoes. This tomato sauce is not only a tasty addition to dishes, but it is also very healthy. The main ingredients are tomato, peppers, garlic, parsley, sugar, cinnamon, cloves, vinegar. The sweetener is most often sugar or fructose corn syrup. Depending on the type of recipe, it also depends on which spices will be added to make ketchup.
One teaspoon of ketchup has 15 calories, but all those calories come from sugar. Ketchup contains neither fat nor protein. In addition, this supplement contains an extremely high amount of sodium (190 mg).
Homemade ketchup recipe
- 4 kg of tomatoes
- 1/2 kg of onion
- 3 cloves garlic
- 4 red peppers
- 100 ml of oil
- 1 teaspoon ground pepper
- 1 tablespoon salt
- 150 g of sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon dried ground basil
- 1 teaspoon ground oregano
- 125 ml of apple cider vinegar
- Finely chop the onion and garlic and simmer in oil and a little water for 20 minutes, adding water.
- Peel a tomato, grate it and add the onion.
- Bake the peppers in the oven, peel them, clean them of seeds and chop them, then pour them into the pot.
- Add salt, sugar, pepper and cinnamon.
- Cook ketchup for 90 minutes on low heat.
- Then beat everything with a stick mixer, then add apple cider vinegar, ground oregano and basil.
- Cook the ketchup for another hour and a half, and if you want it to be thicker then two hours.
Wash jars or bottles in which you will pour ketchup and sterilize them in the oven or microwave. Fill them and close.
Pasteurization: Take a pot, put a kitchen cloth on the bottom, then arrange jars and bottles. Add water, cook at a lower temperature, bring to a boil, then continue cooking for another 15 minutes. Allow everything to cool and dry the bottles.