This will make a mildly spicy, tangy, and most importantly, rampy ketchup.
Yield: 3 cups (3 half-pints)
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (1 reviews)
Keywords
Ramps
Ingredients
3 oz heaping ½ cup ramp bulbs, not too old, sliced ¼ inch
½ oz 1/2 cup ramp leaves, finely diced ¼ inch
½ teaspoon salt
2 oz 1/4 cup dark brown sugar
1 28 oz can whole peeled tomatoes or 3 cups of tomato sauce
1 small 6 oz can tomato paste
1 teaspoon minced or grated ginger
1 teaspoon ground black pepper
½ teaspoon ground allspice
Pinch of cinnamon
½ cup apple cider vinegar
Categories
Side Dish
Snack
Cuisine
American
Steps
Toast the allspice and black peppercorns, then grind to a powder.
Combine all ingredients except the tomato paste, ramps and their leaves and puree in a blender until very smooth. Strain the mixture to remove seeds (optional).
Transfer the mixture to a wide, deep pot with a lid to prevent splattering, whisk in the tomato paste and raw sliced ramp bulbs, then simmer on low heat, covered, for 45-60 minutes or until the liquid has mostly evaporated and the sauce is thick like ketchup.
Stir in the ramp leaves while the mixture is hot, then pack into half-pints and process in a water bath.
