Coriander-Cumin Ketchup

By Molly O'Neill

Total Time
45 minutes
Rating
5(7)
Comments
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This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise on sandwiches.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:One cup
  • 2large tomatoes, cored and cut in large chunks
  • ¼teaspoon ground coriander
  • ¼teaspoon ground cumin
  • ½teaspoon fresh lemon juice
  • ½teaspoon fresh lime juice
  • 1teaspoon honey
  • 1teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

41 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 1 gram protein; 373 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place tomatoes in a medium saucepan over medium heat. Cover and cook, stirring often, until soft, about 15 minutes. Place in a food processor and puree until smooth. Strain through a fine sieve. Place in a clean saucepan and stir in the coriander and cumin. Cook, uncovered, over medium heat until thick, about 25 minutes. Stir in the lemon and lime juices, honey and salt. Store in an airtight container.

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5 out of 5
7 user ratings
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Comments

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Janice White

Excellent. Found this when looking to use fresh coriander.

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