Ketchup is a staple condiment when eating hamburgers, scrambled eggs, hot dogs and meat loaf. (See Reference 1) Besides salt, pepper, sugar and salsa, ketchup is one condiment that is found practically in all homes in the United States. While what we consider to be an American invention actually was present long before Henry J. Heinz decided to bottle and sell to the American public in 1876. (See Reference 1) Indonesian and several other Asian cultures get the credit for inventing ketchup. It was spicy pickled fish sauce that was made out of anchovies, walnuts, kidney beans and mushrooms. (See Reference 1) This sauce was known at ke-tsiap or kecap, and was extremely popular in China during the 17th century. (See Reference 1) The British seafarers brought this fish sauce with them to Britain, and the name was altered first to catchup and then to ketchup. (See Reference 1) It was in the late 1700s that New Englanders decided to add tomatoes to this sauce. (See Reference 1)
While you can purchase ketchup, also called catsup, from the supermarket, making your own ketchup can be satisfying and rewarding. It need not be a backbreaking chore to make ketchup. Most recipes require a long time for preparation and cooking the raw ingredients to make ketchup. However, using canned tomato paste, water, few spices, vinegar and salt, you can have the perfect ketchup ready in just 10 minutes. (See Reference 2)
Instructions
Make Ketchup in 10 mins
1. Mix all the ingredients together. (See Reference 2) Thin the mixture as desired by adding water.
2. Adjust the level of the spices based on your taste. You can increase the amount of spices if you want a spicier ketchup.
3. Cover and refrigerate the ketchup. (See Reference 2)
4. As this homemade ketchup does not contain any preservatives, it should be consumed within a month of making it. (See Reference 2)
Tags: fish sauce, ketchup Reference, make ketchup