Remove the skin from the pineapple. Roughly chop the pineapple, tomatoes, capsicum, pineapple, onion and garlic. Place in a food processor and process on high speed until you have a smooth paste, about 10–15 seconds.
Pour the mixture into a large, heavy-based saucepan and place the lid on the pan on an angle, so the steam can escape. Simmer over medium–low heat for about 35 minutes, stirring regularly. Don’t let the sauce get too thick or reduce too much, as you’ll end up with the consistency of tomato paste.
Add 125 ml (½ cup) of water and all the remaining ingredients. Stir them in well and gently simmer for a further 20 minutes, stirring regularly.
Remove the pan from the heat and leave to cool for at least 30 minutes. Return the mixture to the food processor and process for 1 minute on high speed into a smooth sauce. Scrape down the side and lid. Process for a further minute, or until the ketchup is super smooth. Test the consistency and add a little more water if you like it runnier.
Transfer to sterilised bottles or jars (see page 29 for instructions). Heat-treat in a water bath at 100°C for 30 minutes (see page 29). Store in the pantry for up to 1 year. Once opened, store in the fridge and, if using jars, always use a clean spoon to retrieve your ketchup to prevent mould.
