I make my ketchup from scratch, specifically because I want to avoid as much outside crap as possible in my food… and if I can make my own ketchup, why not?
It’s very simple.
1 16oz jar of tomato paste (it is strongly recommended that you use jarred paste over canned)
2 tbsp white vinegar (feel free to try it with apple cider or red wine vinegar, also)
1/2 mango (if you don’t want to use mango, try a fourth of a cup of brown sugar)
1/4 tsp salt
1/4 tsp ground mustard
1/4 tsp of garlic
a pinch of a pinch of cloves
a pinch of a pinch of paprika
Your mango should already have the skin peeled and the stone removed.
Toss everything except your brown sugar or mango into a bowl, then, before you throw away your empty paste container, fill it with water and slowly mix up your new ketchup. Only add your water a little bit at a time, until your ketchup is the consistency that you desire. You want a thick, rich ketchup with a nice tomato flavor. If you think you need sweet, that’s where the mango comes in.
I am not a giant fan of “sweet.” If I am making “sweet,” it is because I’m cooking for someone else, and even then I go out of my way to not use sugar. My rule of thumb is “let your sweet come with a purpose.” If I need a sweet flavor for something, I will go out of my way to not use granulated sugar (table sugar) for any of it. Hence… why I’m throwing half a mango in a blender and using the puree to sweeten my ketchup when I want it. At least I’m adding some extra vitamins to my blend.
You make ketchup by taste. So if you think it needs additional garlic, add it a shake or two at a time. If you want more of that rish flavor that cloves add, then go for it a half-a-shake at a time. You shouldn’t need much in the way of vinegar or mustard, but if you want to try it.. fine. Just make sure that you end up with a ketchup that you love that will help you make your clean eating that much easier!
WOW…you go girl! I’ve never thought to make my own ketchup. Love it! Keep the recipes coming. I’m making the pineapple pork chops tonight.
It’s not even funny how delicious homemade ketchup can be. Seems like such a minor thing to bother with, but I can never go back to buying store-bought now. Jams, jellies, salsa, those, yes, but homemade ketchup is so yummy you could eat it straight with a spoon 🙂 we use a little cinnamon in ours.
What a great idea. What is the shelf/fridge life of the homemade ketchup?
Kept in the fridge, I suspect it’ll last several weeks. I’ve had mine for a while without trouble.
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