Homemade Catsup

I have always been fascinated by the thought of making an item that most people would never even consider making themselves. This recipe was developed when I worked at the Norwich Inn in Norwich, VT. We got into a rather obsessive groove making all different types of sausages; fresh, cured, smoked, traditional, trendy….it didn’t matter. If it could be ground and stuffed into a casing, we made it. We spent 3 weeks perfecting the perfect hot dog recipe. As soon as I saw someone squirt some Heinz all over my house made dog, I knew something had to be done.

• 2 Large Onions, Diced
• 1/4 Cup of Chopped Garlic
• 8 Tomatoes, Cored and Diced
• 4 Cups of Tomato Paste
• 1 Quart of Cider Vinegar
• 2 Cups of Water
• 1 Cup Golden Raisins
• 1 Cup Molasses
• 1 Cup Brown Sugar
• 2T Allspice
• 1/4 Cup Worcestershire Sauce
• 1 Dried Chipotle Pepper, Whole is fine
• Pinch of Ground Clove
• Salt and Pepper

Sweat the onion and garlic until translucent. Add the remaining ingredients and simmer for 1 hour. While the mixture is still hot, puree everything and strain through a fine strainer. Cool to room temperature and check for flavor. Now is the time to adjust seasoning. Cover and chill for service. Its always best to serve this at room temperature…with fries.