Quoting Michael Loo to All <=-

Sir Kensington ketchup - a little coarser in texture
than normal ketchup, and that's not a bad thing.

Roslind's family made their own ketchup when she was a kid and it
was a chunky relish, a tomato chow chow if you will, spicier and not
overly sweet. She dislikes the modern commercial ketchups.

The Canadian Habitant company that was famous for its Quebec style
yellow split pea and ham soup, is now owned by Campbells of Canada,
but the label on my Habitant relish says "prepared for Smuckers
Foods of Canada". I don't know what the connection is between the
two companies but if Habitant is now available in the US as a result,
their "homestyle tomato chow chow" is close to what she makes if you
add a little bit of cloves, some vinegar and a few drops of hot
sauce. The French half of the bilingual label in Canada says
"ketchup recette maison".






Cheers

Jim


... A good one should be basic; uncomplicated in the best way.

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