Ketchup

__**Ketchup**__ __**Description**__  **Ketchup** is a spicy sauce made chiefly from tomatoes and vinegar used as a condiment. The main ingredients, including many others are,large red onions, cloves of garlic, coriander seeds, cloves, tomatoes, and vinegar. It can be used on things such as, eggs, hot dogs, hamburgers, grilled cheese, mashed potatoes, pork roll, chicken, beef, french fries, bologna sandwiches, and many more foods. **Ketchup** is versatile or can be good for many things. __Question and answer__  There are many questions that you may have about **ketchup**. One question may be, what is the most expensive ketchup? There are many different prices for ketchup but the most expensive **ketchup** is Organic W. they retail for $9.00 per 24 ounce bottle. Are you wondering who invented **ketchup** ? There are many different theories about who invented it but the Chinese really invented it. They called it catsup and Americans brought it to the United States and called it **ketchup**. Along with who invented there are many theories on when **ketchup** was invented but it was invented in 1600's.   __Sequence__ Making **ketchup** is quite easy when you have the right supplies and ingredients. The ingredients are 1 large red onion-peeled and roughly chopped, ½ of a bulb fennel-trimmed and roughly chopped, 1 stick of celery-trimmed and roughly chopped, olive oil, a thumb-sized piece of fresh ginger-peeled and roughly chopped, 2 cloves of garlic-peeled and sliced, ½ of a fresh red chili pepper-deseeded and finely chopped, a bunch of fresh basil-leaves picked and stalks chopped, 1 tablespoon of coriander seeds, 2 cloves, sea salt, 1 tablespoon of freshly ground pepper, 1 pound of amazing cherry or plum tomatoes-halved nad1 pound canned plum tomatoes-halved and 1 pound of canned plum tomatoes-chopped or 2 pounds of, yellow, orange, or green tomatoes-chopped, ¾ of a cup and 2 tablespoons of red wine vinegar, and last but not least, 1/3 of a cup of soft brown sugar. Place all of the vegetables in a large, heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds, and cloves. Season with pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all of the tomatoes and 1 ½ cups of cold water. Bring to a boil and simmer gently until sauce reduces by half. Add the basil leaves and whiz the sauce in a food processor or a hand blender and push it through a sieve twice to make it smooth and shiny. Put the sauce in a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato **ketchup**. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal it tightly and place it in a cool dark place or the refrigerator. Your **ketchup** should stay good for about six months. Enjoy!