from scratch

{from scratch} ketchup

Condiments are a must have for any family, ketchup being a major player.  My daughter loves to drench her nuggets and burgers of all kinds in the famous red sauce.  While on my continuous pursuit of removing everything pre-prepared, ketchup was one of the first stops.  It takes a little time and love but it lasts a good month; and it tastes a heck of a lot better than you know who.  I could take or leave bottled ketchup, but this one, pile it on please!  It has a very robust flavor and great spread!  I found my favorite recipe at eat sleep cuddle and tweaked it out as I went along.

homemade ketchupHOMEMADE KETCHUP
2 Tbs olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 28-oz can tomato puree
1/2 cup honey
1/4 cup apple cider vinegar
1 Tbs tomato paste
2 tsp salt
1/2 tsp ground mustard
1/8 tsp ground cloves
1/4 tsp allspice
2 tsp red pepper flakes
1/2 tsp cayenne pepper

1. Saute onion in olive oil over medium heat until translucent [about 6-8 minutes]. Add in rest of ingredients and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer for 45-60 minutes, stirring occasionally until it gets thick like ketchup.
2. Use an immersion blender, food processor, or blender to puree the mixture until smooth.
3. Pour into container(s) and refrigerate for up to one month.
**for a more “normal” ketchup taste you’ll want to use less cloves and allspice, or none at all. also, if you don’t like things spicy then don’t add the red pepper flakes or cayenne pepper. taste as you go along to get the right kind of flavor that you like!


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