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Homemade ketchup for barbecue

0
600
Kitchen Russian
Calorie content 139 kcal
Portions 0.5 l.
Cooking time 50 minutes
Proteins * 1.6 gr.
Fats * 5.4 gr.
Carbohydrates* 37.6 gr.
* per 100 gr. product
Homemade ketchup for barbecue
Content

I have not tried a single store-bought ketchup that would suit my taste. All purchased sauces seem to me with a chemical aftertaste. But I found a way out for myself - now I cook ketchup on my own. This ketchup goes well with kebabs made from any kind of meat.

Ingredients

Cooking process

step 1 out of 10
Prepare the necessary foods for making ketchup for barbecue.
step 2 out of 10
Put the required amount of tomato paste in a thick-bottomed saucepan.
step 3 out of 10
Pour in drinking water gradually, stirring the mixture. You may need more water or less water. It all depends on the consistency of the tomato paste.
step 4 out of 10
Measure out the required amount of spices and seasonings.
step 5 out of 10
Rinse dill and parsley thoroughly under running water and dry. Then chop finely with a sharp knife.
step 6 out of 10
Peel the garlic, chop finely with a sharp knife, grate on a fine grater or pass through a press. Adjust the amount of garlic depending on your own taste preferences.
step 7 out of 10
Put the saucepan over medium heat, add table salt, granulated sugar and the rest of the spices.
step 8 out of 10
Stir well and bring to a boil.
step 9 out of 10
Reduce heat and add chopped dill and parsley and garlic. Stir well and cook for about 5 minutes. Add vinegar and vegetable oil. Stir again and remove from heat.
step 10 out of 10
Cool the finished ketchup completely. Pour into pre-washed and sterilized jars or bottles. Serve ready-made ketchup with kebab.

Bon Appetit!

 

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