Tomato-Chili Ketchup

Leftovers make a grat condiment for curries,cold meats and sandwiches.It should have a bit of bite to it,but the amount of Asian chili sauce needed will depend on the heat of your chili.Keeps for a month refrigerated.

Tomato-Chili Ketchup
Tomato-Chili Ketchup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

cups serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.5

servings

Ingredients

  • 2

    cups canned tomatoes chopped

  • 1

    tsp seeded and chopped red chili

  • 1

    tsp chopped garlic

  • 2

    tbsp ginger,chopped

  • 2

    tbsp fish sauce

  • 1

    cup brown sugar

  • 3/4

    cup red wine vinegar

  • 1/2

    tsp Asian chili sauce,optional

  • salt

Directions

Combine tomatoes,chili,garlic,ginger, fish sauce,brown sugar and red wine vinegar in a saucepan over medium-high heat and bring to boil,stirring occasionally.Turn heat to simmer and simmer gently for 40-45 min.or until dark red and thick. Add chili sauce and cook 2 min.longer to blend flavours.Season with salt to taste.

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