Zucchini ketchup
Want to liven up your sandwiches? Try this simple recipe for delicious and healthy zucchini ketchup!
Notes
Recipe for zucchini ketchup
Preparation:
Peel the zucchini and remove the seeds, if any. Grate on a grater
with larger holes.
Peel the onion and grate it or blend it. Combine with the zucchini, adding salt. Transfer everything to a sieve so that it’s easy to drain the juice. Leave for about 3 hours or overnight in the refrigerator.
Transfer the vegetables to a pot, add the sugar and bring to a boil over medium heat, uncovered, stirring occasionally so the remaining liquid evaporates and the vegetables become completely tender (about 40 min).
Add the vinegar, paprika powder and freshly ground pepper. Stir and cook for about 15 minutes uncovered.
Add the tomato paste, stir, and cook for about 10 minutes more, covered. The mixture should thicken nicely. Then blend everything until smooth.
Transfer the hot ketchup to sterilized, dry jars, then screw on the lids.
Pasteurize the prepared jars in water for 15–20 minutes once the water comes to a boil.
Delicious and healthy, homemade zucchini ketchup is a fantastic, original addition to many dishes—it will delight everyone!
