Homemade Ketchup, Mustard and Pickle Relish

Homemade Ketchup

• 1 28-32 oz can whole tomatoes in juice
• 1 medium onion, shopped
• 4 garlic cloves, chopped
• 2 tbsp vegetable oil 
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp allspice, ground
• 1 tbsp tomato paste
• 1/2 cup packed light brown sugar
• 1/2 cup cider vinegar
• 1/4 tsp salt 
• 1/2 tsp pepper

To Make:

1. Puree tomatoes with juice in a blender until smooth.

2. Cook onion and garlic in a bowl with 1/4 tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute.

3. Add tomato paste, tomato puree, brown sugar and vinegar and simmer, uncovered, stirring occasionally until very thick, 45-55 minutes. (stir more frequently toward end of cooking to prevent scorching)

4.Puree ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours to allow flavors to develop.

Ketchup keeps, chilled, about 1 month

2. Homemade Mustard

• 1/2 cup yellow mustard seeds
• 3/4 cup cider vinegar
• 1/4 cup water 
• 1 1/4 tsp sugar
• 1 1/2 tsp salt 

To Make:

1. Soak must seeds in vinegar and 1/4 cup water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover them)

2. Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth about 2 minutes. Thin to desired consistency with additional water and season with salt.

Mustard keeps chilled, 1 month

3. Homemade Pickle Relish

• 2 cups finely chopped cucumber
• 1/2 cup onion, finely chopped
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water
• 1 tsp salt , divided

To Make:

1. Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.

2. Bring vinegar, sugar and 1/4 tsp salt to a boil in a heavy sausepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, about 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 1 minute.

3. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Relish keeps, chilled about 1 month