Republic of the Philippines

JHCSC- Dumingag Campus

Name: Carina Michiko D. Herdiles

“Recipes and Packaging for My Food Product”

1. Tomato Catsup
Ingredients:
 2.5 kg (about 5.5 pounds) ripe tomatoes, chopped
 1 large onion, finely chopped
 4 cloves garlic, minced
 1 cup white vinegar
 1 cup brown sugar
 1 teaspoon salt
 1 teaspoon mustard seeds
 1/2 teaspoon cloves (whole)
 1/2 teaspoon allspice
 1/2 teaspoon cinnamon
 1/2 teaspoon black pepper
 1/2 teaspoon celery seeds
 1/2 teaspoon red pepper flakes (adjust to taste)

Preparation:
PREPARE THE TOMATOES:
 Wash the tomatoes thoroughly and remove the cores.
 Chop the tomatoes into small pieces.
Cooking the Base:
 In a large pot, combine the chopped tomatoes, onions, and garlic.
 Cook over medium heat until the tomatoes break down and the onions become soft and
translucent.
Making the Spice Sachet:
 In a piece of cheesecloth or a muslin bag, place mustard seeds, cloves, allspice, cinnamon,
black pepper, and celery seeds. Tie it securely to create a spice sachet.
Add Vinegar and Sugar:
 Add the vinegar, brown sugar, salt, and the spice sachet to the pot.
 Stir well to combine.

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Simmering:
 Bring the mixture to a boil and then reduce the heat to a simmer.
 Let it simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the mixture thickens.
Adjusting Consistency:
 If the ketchup is too thick for your liking, you can add water to achieve the desired
consistency.
Adjusting Seasonings:
 Taste the ketchup and adjust the seasonings according to your preference. You can add
more sugar, salt, or red pepper flakes if needed.
Blending (Optional):
 For a smoother consistency, you can use an immersion blender to puree the ketchup. Be
careful as it will be hot.
Cooling and Storing:
 Allow the ketchup to cool completely before transferring it to sterilized jars or bottles.
 Store the homemade ketchup in the refrigerator. It should last for several weeks.

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 2. Pickled onions
INGREDIENTS :
 2 large red onions, thinly sliced
 1 cup white vinegar
 1 cup water
 2 tablespoons sugar
 1 1/2 teaspoons salt
 1 teaspoon whole black peppercorns
 1 teaspoon mustard seeds (optional)
 1-2 cloves of garlic, peeled and smashed (optional)
 Red pepper flakes, to taste (optional, for a bit of heat)

Preparation:
Prepare the Onions:
 Peel and thinly slice the red onions. You can use a sharp knife or a mandoline for uniform
slices.
Brine Mixture:
 In a saucepan, combine the white vinegar, water, sugar, salt, peppercorns, mustard seeds (if
using), and garlic (if using).
 If you like a bit of heat, you can add red pepper flakes to the brine.
Bring to a Boil:
 Bring the mixture to a boil over medium-high heat. Stir to ensure that the sugar and salt
dissolve completely.
Add Onions:
 Place the sliced red onions in a heatproof bowl or jar.
Pour the Hot Brine:
 Pour the hot brine mixture over the sliced onions. Make sure the onions are fully
submerged in the liquid.
Cooling:
 Allow the pickled onions and brine mixture to cool to room temperature. This usually takes
about an hour.
Refrigerate:
 Once cooled, cover the bowl or jar and refrigerate the pickled onions. They are ready to eat
within a few hours, but they'll taste even better if left to pickle overnight.
Serve:
 Use the pickled onions as a topping for salads, tacos, sandwiches, burgers, or any other dish
where a tangy crunch is desired.

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 3. Tomato Relish
Ingredients:
 2.5 kg (about 5.5 pounds) ripe tomatoes, chopped
 1 large onion, finely chopped
 3 cloves garlic, minced
 1 cup white vinegar
 1 cup brown sugar
 1 teaspoon salt
 1 teaspoon mustard seeds
 1/2 teaspoon ground cumin
 1/2 teaspoon red pepper flakes (adjust to taste)
 1/2 teaspoon ground black pepper
 1/4 teaspoon ground allspice
 1/4 teaspoon ground cloves

Preparation:
Prepare the Tomatoes:
 Wash the tomatoes thoroughly and remove the cores.
 Chop the tomatoes into small pieces.
Cooking the Base:
 In a large pot, combine the chopped tomatoes, onions, and garlic.
 Cook over medium heat until the tomatoes break down, and the onions become soft and
translucent.
Add Vinegar and Sugar:
 Add the white vinegar, brown sugar, salt, mustard seeds, cumin, red pepper flakes, black pepper,
allspice, and cloves to the pot.
 Stir well to combine.
Simmering:
 Bring the mixture to a boil and then reduce the heat to a simmer.
 Let it simmer uncovered for about 1 to 1.5 hours, stirring occasionally, until the mixture thickens
to a relish-like consistency.
Adjusting Consistency:
 If the relish is too thick, you can add a bit of water to achieve the desired consistency.
Adjusting Seasonings:
 Taste the relish and adjust the seasonings according to your preference. You can add more sugar,
salt, or red pepper flakes if needed.Cooling and Storing:
 Allow the tomato relish to cool completely before transferring it to sterilized jars or containers.

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B. My possible packaging if I were to have my own food product.

Food Product: Tomato Relish