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.
Add an 8 oz. can of tomato sauce. I use the “No Salt.”
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.
Add 10 – 20 dashes of Pickapeppa sauce to taste (you may use Worcestershire, but it won’t be the same!)
Blend thoroughly. Adjust seasonings to taste (you may want to add up to 2 tbsp. of brown sugar.) Keep in the refrigerator. Enjoy!
Related links
- http://www.newyorker.com/magazine/2004/09/06/the-ketchup-conundrum
- New Yorker article explains the history of ketchup
- http://www.npr.org/sections/thesalt/2013/07/11/200865030/Taste-Of-Grandmas-Kitchen-We-Hack-An-Old-Ketchup-Recipe
- Bohemian ketchup from NPR’s Found Recipes
- http://www.foodtimeline.org/foodsauces.html#ketchup
- Ketchup sauce from the Food Timeline
Let’s talk story
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.
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