Ketchup
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic, peeled
- 1½cups sun-dried tomatoes
- 1 to 3dried pasilla chilies, depending on piquancy desired, washed
- ¼cup golden raisins
- 1teaspoon salt
- 1tablespoon rice wine vinegar
Nutritional analysis per serving (4 servings)
93 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 4 grams protein; 87 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
- Step 1
Put the garlic and tomatoes in a small bowl and cover with 3 cups of boiling water. Reconstitute for 40 minutes. Put the pasilla pepper and raisins in another small container and cover with 1 cup of boiling water. Reconstitute for 15 minutes. Pour the raisin-chili mixture, including the water, into a blender and liquefy. Drain the tomato mixture, reserving ½ cup of the liquid. Add the liquid, the tomatoes and the garlic to the blender, along with the salt and vinegar and continue to liquefy at high speed until smooth, 5 minutes.
Private Notes
Comments
Wondering how long this will keep in the refrigerator?
Freeze it in cubes or snack bags and pull it out as needed. (Do that with everything, from pesto to pasta sauce to tomato paste.)
I wonder how long this lasts too! Yet, it’s such a great alternative to even Reduced Sugar, bottled ketchup that has so much HFCS and chemicals in it.
Strange that a serving size seems to be 1/4 cup. I cannot imagine putting hat much ketchup on anything. It would be better to have the nutritional info reflect a more common serving size for ketchup.
If you are on a low carb diet, please note that one serving has 21g carbs. Most low carb guidance cites daily carb limit of 50g. I won't be blowing half my daily allowance on a dollop of ketchup
Freeze it in cubes or snack bags and pull it out as needed. (Do that with everything, from pesto to pasta sauce to tomato paste.)