Sriracha Ketchup


Preserving Method:

1. Heat olive oil in large Dutch oven or saucepot.  Cook onion and garlic over medium heat, stirring occasionally, until softened and golden brown.  Stir in tomatoes, salt and pepper and cook for about 20 minutes or until tomatoes are completely softened and have released most of their liquid.  Remove from heat and allow to cool slightly.
2. Puree tomato mixture through an electric food strainer or food mill. Cook puree over medium-high heat for about an hour or until reduced by half, stirring occasionally. Stir more frequently as mixture gets thicker and lower the heat as needed to prevent scorching.  Stir in remaining ingredients.
3. Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
5. Ladle hot ketchup into a hot jar leaving ½-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
6. Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.