Homemade Ketchup

• porcje: 1 serving
• czas aktywny: 5 minutes
• całkowity czas: 5 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 2 tablespoons
• Kalorie: 15
• Tłuszcz Całkowity: 0 g
• Tłuszcz Nasycony: 0 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 303.3 mg
• Węglowodany Całkowite: 3.2 g
• Błonnik Pokarmowy: 1.4 g
• Cukry Całkowite: 1.9 g
• Białko: 0.4 g