15grams(1 tablespoon) chopped anchovy or anchovy paste
1tablespoontomato pasteoptional
1500grams(6 cups) water
½teaspooncayenne
100grams(6 scant tablespoons) salt
For clarifying the ketchup
2large egg whites
Finishing Spice Options (choose one, or roughly 24 grams / 3 Tablespoons of your favorite spices)
Woodsy
2Tablespoon(16 grams) juniper
1Tablespoon(8 grams) black peppercorns
Szechuan Scented
2Tablespoon(16 grams) dried Szechuan peppercorns
1tablespoon(8 grams) black peppercorns
½ teaspoon red pepper flakes
18th Century Classic
1tablespoon(8 grams) allspice
2teaspoon(8 grams) cloves
1tablespoon(8 grams) black peppercorns
Instructions
Brown the liver
Cut the liver into 1 inch pieces, then dry it very well.
Heat the oil in a pan, then brown the liver very well and transfer to a small saucepot with the remaining ingrdients except the sugar. In the same pan you cooked the liver, add the sugar and cook until it turns to a dark caramel.
Quickly add a splash of water, turn off the heat (it will sputter and sizzle) then scrape up the browned bits and juice and add to the saucepot.
Slow cook
Cover the pot tightly and bake for 6 hours at 250, then remove and cool, still covered. Strain as much liquid as possible off, then put it in a small, tall saucepan and cool. You should have about 4 cups, if you don't, add a little water.
Clarifying the ketchup
When cooled, whisk the egg whites into the liquid.
Put the pot on the heat, stirring constantly with a spoon, and cook on medium-high until a raft of egg starts to rise up from the bottom. Immediately turn the heat down to low and stop stirring.
Allow the raft to rise up, which will purify the liquid and make it clear. After the raft has completely risen and you can see crystal clear liquid underneath, line a strainer well with a coffee filter or towel and wet it with water lightly. Ladle in the clarified ketchup and allow to drain naturally. Do not press or squeeze on it at all or it may get cloudy.
Bottle with spices
After draining, bring the mixture to a simmer and bottle with your choice of the finishing spices (see note). Allow age at for a week before using. From there, the spices can be strained out after a week, or just spoon off the liquid as needed. It will keep the best flavor in a cool dark place, and will be the most stable in the fridge if it isn't processed in half pints in a water bath, which you could do.
Notes
Choose your own spice blends for bottlingI put three seasoning options in here that will work well, and you can of course make your own. The big thing to remember is more is more here, so add a bunch of spices. You could add the spices at the beginning of cooking with the liquid, but it will be less of a noticeable flavor, and they'll be in the background a bit. SugarThe sugar is added here as a coloring agent, although the touch of sweetness isn't out of place either. Many things we eat are colored with burnt/caramelized sugar: cola and soda, or anything with "caramel color". It's optional. To bottle and store in a pantry To store at room temp, just bring the mixture to a boil and pour into sterilized half pint jars or similar. The salt and touch of acid is enough to ward off anything unpleasant.