Make ketchup at home with no sugar!
I love ketchup as a sauce for some meals, but I realized store-bought has a lot of sugar in it, and it’s from corn syrup. So I experimented until I came up with a savory no-cook ketchup that I hope you will try. This recipe makes a great base for chili or cocktail sauce and works well in barbecue sauce.
You will need a whisk, blender, or food processor and a sealed container for keeping it in the refrigerator.
Measure tomato paste and add to processor. You will have leftover paste. I measure mine in 2 tbsp. chunks into an ice cube tray, freeze, then bag the cubes in a freezer bag for future use.
Juice enough limes for 4 tbsp of juice. This recipe will also work with lemon juice.
Add key lime pepper (or lemon pepper), mustard, onion flakes, minced garlic, and chili powder.
Blend thoroughly. Adjust seasonings to taste (you may want to add up to 2 tbsp. of brown sugar.) Keep in the refrigerator. Enjoy!
- 2 tbsp. tomato paste
- 8 oz. can tomato sauce
- 4 tbsp. lime juice
- ½ tsp. key lime pepper (or lemon pepper or your favorite no-salt blend)
- ½ tsp. Dijon mustard (or Creole or Lusty Monk)
- ¼ tsp. onion flakes
- 1 clove minced garlic
- ¾ tsp. chili powder
- 10 – 20 dashes Pickapeppa sauce
- Measure tomato paste and add to processor.
- Add an 8 oz. can of tomato sauce.
- Juice enough limes for 4 tbsp of juice.
- Add key lime pepper (or lemon pepper), mustard, onion flakes, minced garlic, and chili powder.
- Add 10 – 20 dashes of Pickapeppa sauce to taste.
- Blend thoroughly. Adjust seasonings to taste (you may want to add up to 2 tbsp. of brown sugar.) Keep in the refrigerator.
- New Yorker article explains the history of ketchup
- Bohemian ketchup from NPR’s Found Recipes
- Ketchup sauce from the Food Timeline
This ketchup recipe is part of my quest to get salt and sugar in balance in my diet. I love the savory taste of this and I find I can use less than the store-bought kind. It only takes a few minutes to put together. Whatever I can do to have less corn syrup in my diet is a bonus!
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.