Ketchy Centennial

For our third and final ketchup recipe we decided to take a step back in time. 101 years ago, a mysterious Sister Alice Trimmer sketched a formula for her cold catsup. Staying true to her words we "did not put anything hot about it," so this ketchup is both concocted and served cold. After converting her quantities into more manageable figures, from pecks and teacups to regular cups and teaspoons, we whipped up our version of this unique sauce. This is unlike any ketchup you will have ever tasted: it has no sugar and it's raw. It's reminiscent of a proto American salsa, without the heat of course. We served with an assortment of fried roots (recipe forthcoming). You can serve it with just about anything that you would normally serve ketchup with: eggs, other fried things...um, etc.Hotknives' Sisters' Cold Ketchup

6 medium sized ripe tomatoes
2 Tbs. pickled horseradish
2 Tbs. mustard flour
2 Tbs. caraway seeds
1 Tsp. celery seeds
2 Tbs. sea salt
1 Tbs. ground black pepper
1+3/4 cup red wine vinegar
2 Tbs. chopped fresh dill

1. Slice the tops off your tomatoes and carefully peel, then trash the skin and finely chop them. When chopped, dump all the into a fine mesh sieve over a bowl to catch their juice

2. Now, with a mortar and pestle grind all the salt and spices together. Add the spices, horseradish, and vinegar to the chopped tomatoes and mix.

3. If you have a food processor, pulse the mixture for thirty seconds. Strain the mixture again until the sauce has a dippable consistency. The extra liquid can be whisked into the tomato juice to make a great salad dressing, a fine compliment to an all fried food meal.

Soundtrack: Friends of Old Time Music, Disk 2
Beverage: Port Brewing's Avante Guard