Lemon ketchup
Lemon ketchup is a ketchup particularly good with shrimp and white fish. It is not a ketchup made with lemon juice.
Ingredients
6 lemon (peeled, very thinly sliced)
1⁄3 cup salt
3 tablespoons shallot (finely chopped)
1 clove garlic (optional, peeled, grated or finely chopped)
1⁄2 tablespoon mace (ground)
1 teaspoon clove (whole cloves crushed)
2 tablespoons ginger (ground)
3 1⁄2 cups vinegar (white wine vinegar)
1 teaspoon cayenne pepper
2⁄3 cup horseradish (freshly grated)
Instructions
Thinly slice lemons, and rub them in the salt.
Place the lemons, shallots, garlic and the spices into a jar, reserving a bit of the mace and ginger for later. Add the horseradish.
Bring the vinegar to a boil, stir in the reserved mace and ginger, boil rapidly 5 minutes. Pour over the salted lemons. Cover lightly and allow to cool.
Close jar tightly and refrigerate for 6 months.
Strain before serving.
Yield
1 batch
Preparation time
20 minutes
Cooking time
5 minutes
Total time
25 minutes
Source
Preparation and cooking time does not take into account refrigeration time.
See other unusual ketchups.
easy, simmer, chill
fruit, ketchup, sauces
American food recipes
Food in U.S.A.
Food in U.S.A.