Since this ketchup is fermented, it is a great source of probiotics too!
Homemade Spiced Ketchup
Makes 1 quart
- Three 7-oz glass jars of tomato paste
- 1/2 cup plus 1 Tb raw mild-flavored honey
- 1/3 cup raw apple cider vinegar
- 1&1/2 tsp finely ground celtic sea salt
- 1/4 tsp dried allspice
- 1/2 tsp dried paprika
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 6 Tb raw whey
- Equipment needed: one quart mason jar, or two pint mason jars
- Combine all ingredients in a bowl (if using a quart mason jar, you can save on dirty dishes by mixing this up directly in the jar). Stir well to combine. If using pint mason jars, pour the ketchup into the jars.
- Ensure that the top of the ketchup is at least 1-inch below the top of the jar(s).
- Using a clean cloth or paper towel, wipe the top of the jar above the ketchup clean.
- Put a lid on the jar and leave at room temperature for 3 days; then transfer to the refrigerator.
5 comments:
Thank you for this recipe. I make absolutely everything from scratch and I think I will make with tomatoes like in canning ketchup, but will do this recipe. I'll see if I do this method with less mess.
I pine to make your recipe. It looks so good. I can't seem to do nightshades, even after several tries.
Would this still work without the whey?
Yes, the ketchup itself would still taste fine without the whey. But it will not keep as long without the whey, so you may want to make a smaller amount that can be consumed within a week or so.
Love this recipe and the idea that we can transform something from a junk food of the shelfs of the supermarket into something nourishing without compromising the taste!
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