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Chilli Catsup

Chilli Catsup is a modern African Fusion recipe for a catsup (ketchup) of hot peppers (chillies) that can be used in place of the chilli reductions that are staple condiments in West Africa or even as a marinade for barbecued meat. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chilli Catsup.

prep time

20 minutes

cook time

135 minutes

Total Time:

155 minutes

Makes:

2 bottles

Rating:

Tags : Chilli RecipesSauce RecipesSpice RecipesFusion RecipesAfrican-fusion Recipes

These rather wonderful sauces originated in China and we tend to know them today by the name of 'ketchup' with Tomato Ketchup being the ubiquitous variety. However in the eighteenth century there were at least eight different types of catsup made from different fruit and vegetables. My wife is West African and lives of hot peppers, and I grow kilos of hot chillies at home. This recipe was an attempt at producing a sauce that would keep over winter and would satisfy her craving for capsaicin. The version presented here is very hot, but you can adjust the type of chilli to make it milder and you can increase the proportion of tomatoes to chillies.

Ingredients:

3kg ripe chillies (you can grow whatever you like, but my starting recipe consisted of 1/2 Scotch Bonnet, 1/4 Habaneros and 1/4 Cayenne), chopped (you can de-seed for a milder taste but I don't bother)
1.5kg ripe tomatoes, chopped
3kg sugar
1.4l good cider vinegar
1 tbsp ground cloves
1 tbsp ground allspice
1 tsp freshly-grated ginger

Method:

Add the tomatoes, chillies, sugar and vinegar to a large pan and bring to the boil. Simmer and cook for at least two hours. Test for setting by placing a tablespoon onto a cool saucer. When ready the sauce will form a skin on top and will generate ridges when pushed with the finger. If not ready boil for a further fifteen minutes and test again.

When ready, stir-in the spices, allow to cook for a further five minutes then ladle into pre-warmed jars or bottles. Allow at least 0.5cm headspace and seal the jars properly. Allow to cool then label and store. The catsup should be allowed to mellow for a few weeks before using and unopened the jars should keep for at least a year if stored in a cool place.

As an aside, the English word Ketchup derives from the eighteenth-century catsup which itself derives from the Chinese ket-siap (literally fish sauce).