Grill plate with tomato-raspberry ketchup



  1. To start, peel the shallots, remove the seeds from the chili pepper and finely dice shallots and chill pepper. Coarsely crush coriander seeds and fennel seeds with a pestle and mortar; sauté shallots and diced chili until translucent.
  2. Add the sugar, the cherry tomatoes and raspberries, as well as a teaspoon of salt. Then pour over with the apple juice and the raspberry vinegar, and let everything boil down at medium heat until creamy, stir occasionally.
  3. To conclude, finely puree, and force through a sieve, season with salt and pepper.
  4. Serve the ketchup with freshly grilled Berief vegetarian barbecue products, Nuremberg style sausages, Cascabel chili cheese and cevapcici.

It is a good idea to make more of this ketchup; you will be glad you did! Properly preserved the ketchup will keep for several months.

Opened the ketchup should be stored in cool location and consumed within a short time.

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