1. Place tomatoes, onions and red pepper in a colander. Sprinkle with salt. Using your hands, mix well. Let rest for 30 minutes and place colander in a bowl or the sink to catch liquid.
2. Place salted vegetables in a pot. Add vinegar, sugar, kosher salt and pickling spices.
3. Slowly bring to a boil. Cook for 30–35 minutes or until syrupy.
4. Serve immediately or can.

Canning

1. Place new jars, lids and inserts in a large pot of boiling water and let boil for 15 minutes to sterilize. Use tongs to remove from boiling water.
2. Fill jars while they are hot with hot ketchup. Using tongs, place an insert on each jar and seal with a lid. Do not overtighten.
3. Place filled ketchup jars in a pot of boiling water.
4. Let boil for 45 minutes to re-sterilize and pasteurize jars.
5. Remove jars from water. Let cool. Store in a cool place for 6–12 months.

Chef’s secret

• Green ketchup is made with green tomatoes. Use firm, unripe tomatoes to get the desired colour and texture.
• Take note of the texture as you cook. You want the tomatoes to be cooked but not mushy. Simmer over low heat to let the flavours develop, but don’t bring to a rolling boil.
• The spices are the key to great flavour. Add a pinch of salt, a touch of cayenne for a little heat, and a hint of cumin to add depth. Don’t be afraid to adjust the seasoning to your liking.
• After you’re done cooking, purée in a blender if you prefer a smoother ketchup. Strain to remove seeds and any unwanted pieces.
• Make sure the jars are clean and sterilized before you fill them. Pour the hot ketchup into the jars, leave some space at the top, then seal them tightly. Put them in a double boiler for optimal preservation.