Jalapeño And Anchovy Ketchup
With a punch of flavors and a hint of heat, this homemade tomato ketchup will elevate your condiment game to the next level. Made with a blend of tangy tomato purée, salty anchovies, and zesty jalapeño slices, this condiment is perfect for adding a kick to your favorite dishes. Plus, with just a few simple steps, you can whip up a batch of this delicious ketchup in no time.
— Constant Cookbook
Ingredients
- 200g/7oz tomato purée
- 7 anchovies
- 5 tbsp olive oil
- 8 slices jalapeño pepper (from a jar), or to taste
- 1 garlic
Instructions
- Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth.
- Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks.
Prep Time
PT30M
Yield
Makes 1 jar
Nutrition
- Calories: 35kcal
- Carbohydrate Content: 1.5g
- Fat Content: 3g
- Fiber Content: 0.4g
- Protein Content: 0.8g
- Saturated Fat Content: 0.4g
- Sugar Content: 1.5g
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