I made homemade ketchup today. We didn't have any, so I made it.
I still can't believe I'm the kind of person who makes their own ketchup. I feel like Bear Grylls. Or Rambo. If there was a nuclear accident at the old Heinz place and all the ketchup in America was contaminated... I could make some.
But seriously... how many people do YOU know who know how to make ketchup? For most people, it's hard just to wiggle the butter knife around that skinny glass bottle to get the ketchup out.
Forget that. I'm ten light-years ahead you. I made ketchup. Hell, while I'm at it, I could probably make the ketchup bottle too.
I need to stop. I need to take a few steps back. This is how hipsters in Brooklyn end up with their own old-fashioned letterpress factories run out of lofts. If I don't stop now, I'll end up with my own small home pickling business. Oh, wait. Too late. Did I mention I'll be selling homemade tofu cheese and amazake starting next week?
- 2 carrots
- 1 onion
- 2 to 3 tsp. ume plum vinegar
- 1 tbsp. maple syrup
Place two separate pots of water on the stove to boil. While the water is heating, chop carrots and onions into fingernail-sized pieces. They can be messy since they're headed for the blender.
Boil carrots and onions separately for 15-20 minutes, until onions are translucent and carrots are soft. Save some of your boiling water, approximately 1/4 to 1/3 cup.
In a large bowl, add carrots, onion, 1/4 to 1/3 cup boiling water, ume vinegar, and maple syrup. Blend well with either a hand-mixer or a food processor until smooth.
If you're feeding this to kids, I'd add 1/2 a steamed beet for red color. I love this ketchup because unlike conventional ketchup, it has no sugar, no artificial colors or flavors, and is a great way to sneak in veggies.
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// kate spade twirl karolina shoes $350 //
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