This is REAL Ketchup that History Forgot… and its MIND BLOWING! Celery Ketchup! In the article “The Surprisingly Ancient History of Ketchup” There is a brief mention of Celery ketchup.
I couldn’t find anything else on the internet about celery ketchup but it would be weird for @HISTORY to mention this if it wasn’t true right? hahah so I made it! Real or not, this is celery ketchup and honestly it was REALLY good! I’ll be making this again and again!
Ketchup article mentioned https://www.history.com/news/ketchup-surprising-ancient-history
More Stache: http://linktr.ee/Saucestache
- 3 lbs Celery chopped fine
- 2 tbsp kosher salt
- 1 tsp lactic acid
- 2 shallots chopped
- 6 cloves garlic chopped
- 1/4 tsp all spice
- 1/4 tsp ground clove
- 1 1/2 tsp white pepper
- 1 1/2 tsp dried thyme
- 1/2 tsp soy sauce
- 1 tbsp brown sugar
- 1 1/2 cups white vinegar
- 1 cup water
- 1/2 tsp xanthin gum
- Place your chopped celery in a large dutch oven and cover with salt and lactic acid. Let rest for at least an hour
- Add the chopped shallots to a frying pan with the olive oil and cook until translucent.
- Once cooked, add the shallots to the celery and the rest of the ingredients holding the xanthin gum.
- Bring to a boil, then lower heat to simmer cover and let cook for around 20 minutes.
- Once its cooked allow it to cool enough to handle
- Pour through a strainer saving the liquid and return the liquid back to the dutch oven and bring to a boil. We need to cook the liquid down to a thick constancy more than 3/4 cooked away!
- Run the celery a little at a time in a blender, blending until you get the celery very smooth
- once smooth add the liquid to the blended celery and continue to blend
- You should be at almost a ketchup constancy
- Add the xanthin gum, blend to mix, add ketchup to container to cool and enjoy!