Homemade Ketchup

• portionen: 1 serving
• aktive zeit: 5 minutes
• gesamtzeit: 5 minutes

Zutaten

1 date

6 ounces tomato paste

1/4 teaspoon fine salt

½ teaspoon garlic powder

1/2 t onion powder

½ teaspoon mustard powder (optional)

⅛ teaspoon ground cinnamon - try allspice

Finely ground black pepper, to taste

2 tablespoons runny balsamic vinegar or white balsamic vinegar

1/2 cup water, more if needed

Anweisungen

Process all ingredients until smooth.

Original:

Place the tomato paste in a 2-cup liquid measuring cup or glass jar. Add the salt, garlic powder, mustard powder (if using), cinnamon, and about 5 twists of black pepper. Use a small whisk to stir the ingredients together until they’re evenly combined.

Add the vinegar, and whisk until combined. Add the water, and whisk again until you have a smooth, even mixture. Season to taste with additional pepper, if desired. If you’d prefer a thinner ketchup, add more water by the teaspoon until you reach your desired consistency.

For the best flavor, cover and refrigerate the mixture for at least 1 hour before serving. This homemade ketchup will keep in an airtight jar in the refrigerator for up to 2 weeks.

Nährwertangaben

• Portionsgröße: 2 tablespoons
• Kalorien: 15
• Gesamtfett: 0 g
• Gesättigtes Fett: 0 g
• Transfett: 0 g
• Cholesterin: 0 mg
• Natrium: 303.3 mg
• Gesamtkohlenhydrate: 3.2 g
• Ballaststoffe: 1.4 g
• Zucker insgesamt: 1.9 g
• Eiweiß: 0.4 g