Asked in
Fruits and Vegetables
How To

How to make a Ketchup made of guava pulp?


User Avatar
Wiki User
July 06, 2010 10:23PM

Preparing the Tomatoes

The basic ingredient in a homemade ketchup recipe is the tomato. To prepare the tomatoes, you can follow these steps:

*Select the tomatoes. You need at least 25 pounds of fresh ripe, not green, tomatoes to start. Green tomatoes will not be good for the ketchup, of course.

*Remove the tomato skin. Put a few pieces of tomato in a pot of boiling water for around 30 to 45 seconds. Then, plunge them in a bowl of ice water. In that way, the skin will slide right off of the tomatoes easily.

*Remove the seeds and water of the tomatoes. Cut the tomatoes in halves and remove the skin and excess water. Squeeze off the seeds and water. Squeeze the tomatoes using your hand. Afterwards, you can use a spoon to remove remaining seeds and water from the squeezed tomatoes. Drain the tomatoes. Use a colander or drainer to do it.

Processing the Ketchup

Now that the tomatoes are ready, you can start cooking the ketchup. Put the tomatoes in a large pot and let it simmer. Then, you may add these ingredients:

1 cup onion, chopped

1 clove of garlic, minced

½ teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt (optional)

1 cup white or brown sugar

3/4 cup guava puree

While you are cooking the tomatoes, you may get a different sauce-pot and make seasoned vinegar that will be needed later on in the process. To do this, you need to:

Add ½ teaspoon of dry mustard and/or ¼ teaspoon ground cinnamon into a piece of cheesecloth.

Tie the corners of the cloth together in a form of a little bag and put it in a small sauce pot with three cups of apple cider vinegar.

Let it simmer for 30 minutes.

Finishing the Cooking Process

You are almost at the end of the recipe. Just follow these other steps to come up with the finished product.

Let the tomatoes and guava puree simmer for 20 to 30 minutes over medium heat.

Run the cooked mixture in a food mill or sieve.

Over low-medium heat, stir the tomato mixture frequently and add the seasoned vinegar.

Also, you can place it in a crockpot and let it cook by itself. It usually takes around 12 hours or just until it reaches your desired thickness for the ketchup.

Now, the homemade ketchup is done. Indeed, it takes a long process, but the waiting is all worth it. It is because the flavor is far tastier and healthier than any processed ketchup.


Although tomato ketchup is the only ketchup most Americans know, there are numerous ketchup recipes that do not include tomatoes. The process for making Guava Pulp Ketchup would be similar to that described in another answer here, without including tomatoes.