Tomatillo Ketchup Experiment | I make Tomatillo Ketchup in my Instant Pot

jalapeño

🥗Healthier: serrano

💰Cheaper: green bell pepper

Serrano adds spice with fewer calories, while green bell pepper is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is a budget-friendly option.

Picked up 8 medium tomatillos from the store.

Peeled the husks off the tomatillos, rinsed them, and cut them into quarters.

Chopped half of an anaheim pepper and de-seeded it, then added it to the Instant Pot.

Chopped half of a white onion and added it to the Instant Pot with the tomatillos and anaheim pepper.

Added 1/2 cup of water to the Instant Pot and a little bit of salt.

Set the Instant Pot to manual for 10 minutes to pressure cook the ingredients.

Poured the cooked ingredients into a blender and added 2 cloves of garlic, 1/4 guajillo chili, 1 bay leaf, 2 cloves, 5 black peppercorns, and a dash of cinnamon.

Blended the mixture using the puree setting twice for a smooth consistency.

Strained the blended mixture through a fine wire mesh strainer to remove seeds and skin.

Poured the strained puree back into the Instant Pot and turned it on sauté mode.

Added more salt, white vinegar, apple vinegar, a splash of worcestershire sauce, a squeeze of lemon juice, and 1/4 cup of honey.

Boiled down the ketchup until thick enough for storage.

Stored the ketchup in a glass jar using a turkey baster and cooled it in the fridge.

Cooking Techniques

Equipment Needed

Spice Level: