A bounty at the market scurried into our kitchen and into my newest condiment.
However, several colourful vegetables were begging to jump in for a novel effect.
My rainbow condiment is inspired by my Nonna's French-Canadian style Ketchup.
My Mother-in-law's garden has been plenty welcoming lately.
Her plump semi-green tomatoes finally let her know that they will not ripen on time.
I've been eyeing her plants...
This rustic rainbow Ketchup was surely to turn out special.
An Italian of origin, born in Montreal and surrounded by the influence of French Quebec.
She had once been gifted a few jars of this sweet condiment and to her surprise she was hooked.
Next, she figured, she'd show her friends how an Italian could make it even better...of course.
Now, it was time for me to replicate her competitive stride.
I'm sure she's smiling with a smirk and a smack of pride.
It's too bad that I can't teleport one of my rainbow Ketchup jars to her up in heaven.
yields about 10 cups / 2.5L [10 (250ml) small jars]
. 12 cups (~12 medium) semi-green tomatoes
. 2 long celery stalks
. 2 large carrots
. 1 large red onion
. 1 large red bell pepper
. 1/8 cup sea salt
. 3/4 cup granulated sugar
. 3/4 cup brown sugar, packed
. 1/2 cup apple cider vinegar
. 1/2 cup white vinegar
. 2 cinnamon sticks
. 1 Tbsp. granulated garlic powder
. 2 medium red beets can replace some of the vegetables.
. First and foremost, prepare to later sterilize clean jars right before the pouring of very hot ketchup.
. Wash and strain all the vegetables. Set aside.