Rocío Oyanguren gives us one of those recipes that will last forever. It is a perfect sauce to accompany fries, hamburgers and onion rings: homemade ketchup. In addition, she provides all the advice to make it perfect.
Peel and cut a kilo of ripe tomatoes and bring them to medium heat for about 25 minutes together with the red vinegar. After that hot time, blend it well and pass it through a strainer to remove the seeds. Bring the mixture to low heat with the sugar, garlic, and onion powder and it should remain cooking for an hour until it reaches the consistency of ketchup. But constantly moving so it doesn’t burn.
Note: This homemade ketchup can be refrigerated for up to three months.
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.