An Experiment

Name: An Experiment
Yield: Makes up to 3 pounds (1.5 kg)
Ingredients: 2 whole cloves; 4 ordinary chile peppers, or 2 cayenne peppers; 2 cups (500 ml) apple cider vinegar, warmed up almost to the boiling point; 1¼ cups (250 g) light cane sugar; 6 garlic cloves; 3½ tablespoons (50 ml) olive oil; 5 ounces (150 g) tomato puree (unspiced); Salt; 10½ ounces (300 g) shallots; 1 pound (500 g) red bell peppers; 4½ pounds (2 kg) ripe tomatoes (could be canned organic tomatoes); ½ pound (225 g) apples, peeled and cored

Two Types of Ketchup

Preparation info

Makes up to
3 pounds

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Make two versions—one with a coarse consistency and the other finely pureed. Taste the difference.

Ingredients

½ pound (225 g) apples, peeled and cored
4½ pounds (2

Sauce
Vegan
Gluten-free

Method

Peel and core the apples and chop them into small cubes (about ½ inch [1 cm]).
Blanch and remove the skin from the fresh tomatoes. Canned tomatoes are ready for use.
Remove the seeds and stalk from the peppers and cut them into small pieces.
Chop the shallots.
Remove the seeds and stalk from the chile peppers and mince them.