This year, I decided to grow tomatoes and chili peppers in my garden, and of course, I'll have plenty of them. I like to make my own ketchup and I wanted something different. The ginger adds a delicious touch of heat, and the chili pepper enhances the flavour. I use Espelette pepper for its mildness, sweetness and pleasant spiciness, which doesn't overpower the ketchup.

1 kg roughly chopped tomatoes

3 cloves roughly chopped garlic

2 Espelette peppers roughly chopped

100 g fresh ginger, peeled and grated

2 red onions roughly chopped

300 g jam sugar

50 ml cider vinegar

2 g salt (I use Maldon salt)

4 sterilized 350 g jam jars

Spice mix

4 whole cloves

5 g allspice berries

2 cinnamon sticks

5 g coriander

5 g cumin

Toast all the spices in a pan over medium heat for about 5 minutes, let cool, then grind to a fine powder.

Method

Place all the ingredients in a pan and stir.

Simmer over low heat for 30 minutes.

Place all ingredients in a food processor and blend until smooth.

Preheat the jars in the oven at 50c

Pour the ketchup into the jars and close the lids.

The ketchup will be ready to use within a week. 

Once opened, store in the refrigerator.